Just over a month ago, I had the massive pleasure of being a guest in Marlborough for the annual Wine & Food Festival. The lovely folks from Regal Salmon and Destination Marlborough made this possible and I'm so appreciative. It's a divine part of New Zealand. One I embarrassingly hadn't visited before. My partner Luke spent some of his childhood in Marlborough and we'd been talking about visiting for ages.
One of the best parts of the trip was that I got to travel with 3 other fabulous creative women; Unna from The Forest Cantina, Danijela from Healthy Always and lifestyle blogger Vanessa Rehm . Our Regal Salmon hosts Rhea and Sahra were awesome too and we had a ton of fun as a group. Friday we toured the Regal Salmon farms in the pristine Marlborough Sounds. It was really cool. The level of care they take in the whole process was super interesting and the water out there is insane. The colour is incredible. Dark, clear turquoise. We saw seals playing in the water on the board ride out. Heart melt of course.
We ate loads of delicious food over our 2 day visit. First at a charity event held at Allen Scott Wines on Friday night. Lots of incredible chefs (international and local) serving up beautiful local produce. Then a perfect meal on the last night at divine Arbour - there's two pics at the bottom of this post of some of what we ate there. Between that and our lovely rooms at the Chateau Marlborough, we felt very spoilt.
It felt fitting that along with pictures from my trip, I'd share the quick and delicious salmon dish I'm eating constantly at the moment. I make this for lunch at home in about 10 minutes. Truly, this is so fast and easy. I know some people are a little unsure how to approach fresh salmon but this is a really good example of how quickly it can be turned into a healthy meal that will make you feel amazing.
I love to leave the skin on when I'm pan searing salmon. There's lots of goodness in the skin and as long as you hit it with a good amount of heat in the pan, it'll go gorgeously crispy. I use a homemade broth for this dish but you could use a good quality store bought one (opt for low salt if possible as the tamari will add extra salt too). I add kimchi because, well, I'm obsessed with it on everything but also because it effortlessly bring tons of flavour to the broth. Adding a slightly sour note that balances out the rich salmon.
My nerdy time-saving note would be to consider having a couple of heads of broccoli pre-chopped and stored in the fridge in an airtight container. You'll have them in the pan within seconds. I'm loving noodle lunches at the moment so will cook double batches and store in the fridge for up to 24 hours. Make sure you rinse the noodles you're saving under cold water before storing so that they don't go mushy.
If you're looking for a lower carb option to noodles, go with zucchini noodles, spiralized carrots or kelp noodles.
I hope you'll give this one a go. It's full of delicious cosy goodness! Kelly xo
Crispy salmon & garlic broccoli noodle soup
750ml chicken or vegetables broth
1 small head broccoli - cut into florets
1 large garlic clove - finely diced
100g rice noodles (this is a rough approximation. You'll possibly want slightly more if you use a thick noodle and slightly less if using vermicelli)
150g fillet fresh Regal Salmon (NZ King Salmon) - cut into 4 cm chunks (skin on)
Coconut oil or ghee for sautéing
To serve: kimchi (I love this one), black or white sesame seeds, finely chopped spring onion
Heat the broth in a saucepan until boiling hot. Keep warm and set aside until ready to use.
Cook the noodles according to the packet instructions. Drain when ready and set aside.
Heat a generous glug of oil over a medium heat in a sauté pan (preferably one with a lid). Add the broccoli and cook, moving regularly, for 4 minutes. Allow some tips to brown slightly. Add the garlic and a small splash of water and place a lid on quickly, allowing the steam to cook in for a further 2 minutes. Remove the lid and toss well. Remove from the pan and set aside. It's important to move quickly so nothing goes cold!
Add extra oil to the pan. Increase the heat to medium-high and add the salmon skin-side down. All this to crisp for 2 minutes before turning. Let it cook and brown for a further minute on each side. Remove from the heat and add a splash or two of tamari (the pan will sizzle and spit - be careful!). Toss the salmon in the tamari to season it.
To serve: Divide the broth and noodles between two bowls. Add the broccoli and kimchi. Top with the salmon, sesame seeds and spring onions. Serve immediately.
A huge thank you to Regal Salmon and Destination Marlborough for the fab trip!