Spicy Salmon Sashimi with Thai Red Curry Noodles

Ingredients:

For the Salmon Sashimi:

• 1/2 pound fresh salmon fillet, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon wasabi paste
• 1 teaspoon black sesame seeds
• 1/4 cup microgreens or sprouts
• 1 tablespoon crispy fried shallots
• 1/2 teaspoon chili flakes (optional)

For the Thai Red Curry Noodles:

• 8 ounces rice noodles
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup cooked chicken, shredded (optional)
• 1/2 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/2 cup thinly sliced red onion
• Lime wedges for serving

Instructions:

1. Preparing the Salmon Sashimi:

1. Arrange the thinly sliced salmon on a serving platter.
2. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and wasabi paste. Drizzle this mixture over the salmon slices.
3. Sprinkle the black sesame seeds, microgreens, crispy fried shallots, and chili flakes (if using) over the salmon.
4. Cover and refrigerate until ready to serve.

2. Preparing the Thai Red Curry Noodles:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and Thai red curry paste, stirring for about 1 minute until fragrant.
4. Pour in the coconut milk, chicken or vegetable broth, fish sauce, and sugar. Bring the mixture to a simmer.
5. Add the shredded chicken (if using) and cook for 5-7 minutes until heated through.
6. Add the cooked rice noodles and bean sprouts, stirring to combine. Cook for another 2-3 minutes until everything is heated through.

3. Serving:

1. Divide the Thai red curry noodles into bowls.
2. Top with fresh cilantro leaves and thinly sliced red onion.
3. Serve the noodles alongside the spicy salmon sashimi, with lime wedges on the side for squeezing over the top.

4. Storing:

1. Refrigeration: Store any leftovers in airtight containers in the refrigerator for up to 2 days.
2. Reheating: Reheat the Thai red curry noodles in a microwave or on the stovetop over medium heat until warmed through. The salmon sashimi is best enjoyed fresh and should not be reheated.

Tips:

• Use the freshest salmon possible for the sashimi. If you are unsure about the quality, freeze the salmon for at least 24 hours before using to kill any potential parasites.
• Adjust the spice level of the Thai red curry noodles by adding more or less curry paste according to your taste.
• Garnish with additional herbs like Thai basil or mint for extra flavor.

Enjoy your Spicy Salmon Sashimi with Thai Red Curry Noodles, a perfect blend of fresh and spicy flavors!