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First, make sure the arugula is rinsed properly with cold water. Dry the arugula using the salad spinner to get rid of any excess water. PEEL the garlic cloves and add them to the blender along with a tablespoon of capers.
ADD arugula and 4 tablespoons of olive oil and blend well. SEASON with pepper and salt to finish the arugula pesto and set aside. PEEL the turnips and cut them into small wedges.
DIVIDE the broccoli into small florets. PEEL and finely chop the onion. CUT the salmon into bite-size pieces and if necessary make sure all of the skin and fish bones are removed.
Bring 1 liter of water to a boil.
PLACE the rice noodles in a medium-sized bowl and pour the boiling water over the noodles. COVER with cling film and let them soak for about 10 minutes, depending on what kind of noodles you're using.
Check the noodle package for precise cooking or soaking time. HEAT the wok on high heat and then add about 2 tablespoons of olive oil. First ADD the broccoli florets and turnip wedges.
After about 2 minutes you can also add the chopped onion. After a few minutes, also add in the salmon. Don't stir too much, otherwise, the salmon pieces will fall apart.
After a few minutes, the salmon and veggies are cooked enough and you can add the arugula pesto. Season with pepper and salt. DRAIN the noodles and enjoy!