In a large pot, over a medium heat, add 1 tablespoon of olive oil and cook the celery, carrot, and potatoes until they begin to soften. Add the flour and corn starch and stir. Then add the onions and ginger and cook until all the veggies have softened. Add the garlic and the spices and cook until fragrant

Add the stock, and the coconut milk and stir, bringing to a boil. Reduce to a simmer and let it sit

While the base is simmering, cook the salmon. Sprinkle some curry powder, salt, and pepper on the salmon. Add a tablespoon of olive oil to a frying pan and cook salmon halfway through on a medium heat. Do not overcook! Remove from heat, let it cool for a bit and cut into bitesize chunks

Add the salmon and the corn into the simmering base and stir. Add the noodles. Simmer until the salmon and Udon noodles are cooked through

Transfer to plates and serve

For Homemade Fish Stock

(you won’t need to cook the salmon as above)

In a large stock pot, add 6 cups of cold water, the salmon filets, and the salmon heads. Bring to a simmer. Skim any “scum” that floats to the top. Simmer for about an hour. Remove the fish heads and salmon pieces. You can use the cooked salmon for the recipe. Strain and your fish stock is ready