Ideally you want the centre cut from the salmon so the pieces are nice and thick. Your local fish counter can cut and skin a large piece for you to then divide into 4. If you don’t have a non stick pan, put a piece of baking parchment in the bottom of a frying pan and cook the salmon on the paper, this stops it sticking.
If you prefer gluten free, swap the noodles with rice noodles.
500g salmon fillet (ideally centre cut), cut into 4 equal pieces
Marinade
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp sesame oil
1 tbsp honey
2 clove garlic, crushed
3 cm ginger, grated
1 lemongrass, tough outer leaves removed and very finely sliced
Noodles
250g egg or rice noodles
2 tbsp groundnut oil
2 tsp sesame oil
6 spring onions
1 clove garlic, finely chopped
3 cm gigner, finely chopped
1 pak choi or any other asian greens, shredded
4 tbsp dark soy sauce
To finish
Sesame oil
Lime juice
1 tsp ground pepper
1 fresh red chilli, finely sliced (optional)
Mix all the marinade ingredients together, pour over the salmon cover and leave to marinate for 15 minutes.
While the salmon marinates, cook the noodles to pack instructions, drain, rinse under cold water and drizzle with a little sesame oil.
Slice the spring onions, keeping a few slices aside to dress the dish at the end.
Heat a none stick frying pan or a frying pan lined with baking paper. Remove the salmon from the marinade and place them in the frying pan. Let them cook for 3 minutes, turn over and cook for another 3 minutes. Add the marinade to the pan and let it sizzle for a few minutes. Remove the salmon to a warm plate while you cook the noodles.
Heat a wok over a medium high heat, add the groundnut oil then the spring onions, garlic, ginger and white pepper and stir fry for a minute. Add the pak choi and drained noodles, stir to combine then finish with the dark soy sauce and any collected juices from the salmon. Remove from the heat.
Divide the noodles between 4 bowls, top with a piece of salmon and drizzle with lime and sesame oil and a sprinkling of coriander leaves, reserved spring onion slices and chilli if using.
Ideal with:
Caramelised salmon with simple noodles
Equipment
Ingredients
- 500 g salmon fillet (ideally centre cut) cut into 4 equal pieces
Marinade
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 clove garlic crushed
- 3 cm ginger grated
- 1 lemongrass tough outer leaves removed and finely sliced
Noodles
- 250 g egg noodles
- 1 tbsp sesame oil
- 2 tbsp groundnut oil
- 4 spring onions sliced including green parts
- 1 clove garlic finely chopped
- 3 cm ginger finely chopped
- 1 tsp ground white pepper
- 1 pak choi or any other asian greens sliced
- 4 tbsp dark soy sauce
To finish
- Sesame oil
- lime juice
- coriander leaves
- 1 fresh red chilli (optional) finely sliced
Instructions
- Mix all the marinade ingredients together, pour over the salmon cover and leave to marinate for 15 minutes.
- While the salmon marinates, cook the noodles to pack instructions, drain, rinse under cold water and drizzle with a little sesame oil.
- Slice the spring onions, keeping a few slices aside to dress the dish at the end.
- Heat a none stick frying pan or a frying pan lined with baking paper. Remove the salmon from the marinade and place them in the frying pan. Let them cook for 3 minutes, turn over and cook for another 3 minutes. Add the marinade to the pan and let it sizzle for a few minutes. Remove the salmon to a warm plate while you cook the noodles.
- Heat a wok over a medium high heat, add the groundnut oil then the spring onions, garlic, ginger and white pepper and stir fry for a minute. Add the pak choi and drained noodles, stir to combine then finish with the dark soy sauce and any collected juices from the salmon. Remove from the heat.
- Divide the noodles between 4 bowls, top with a piece of salmon and drizzle with lime and sesame oil and a sprinkling of coriander leaves, reserved spring onion slices and chilli if using.
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