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.
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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
Equipment
- Wok or large frying pan
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.
Nutrition
Calories: 587kcalCarbohydrates: 53gProtein: 37gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 1601mgPotassium: 879mgFiber: 3gSugar: 6gVitamin A: 210IUVitamin C: 4mgCalcium: 58mgIron: 3mg
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