Speedy Salmon & Noodles
Serves 4
INGREDIENTS:
For the marinade:
2 tbsp soy sauce
1 garlic clove, crushed
½ red chilli, finely chopped
2.5 cm ginger, grated
Juice of ½ lime
4 x salmon fillets, skin on
Splash of oil / you could also use sesame oil
250g pak choi – quarter into 4, and trimmed at bulb
3 spring onions, trimmed and chopped into 5cm slices
1 garlic clove, finely chopped
2cm piece ginger, peeled and chopped to matchsticks
340g pack egg noodles
splash of soy sauce
juice of ½ lime
To serve
1 red chilli
Small handful coriander, roughly chopped
1 fresh lime
METHOD:
1. Combine all the marinade ingredients in a shallow bowl. Add the salmon fillets and leave to infuse for 20 mins.
2. Boil a saucepan of water and follow instructions on the pack for egg noodles.
3. Heat a non-stick frying pan, add the salmon fillets, skin-side down, and leave for 3 mins. Once the skin is crispy, flip over and cook for a further 3 mins on the other side. Before you remove the fish from the pan, add any remaining marinade and cook for an additional minute. Place on a plate and cover with foil to keep warm.
4. Using a wok or frying pan, heat on high with a splash of oil. Add the Pak choi, spring onion, garlic, ginger, stir constantly until the Pak choi has softened. Continue to add the cooked noodles, tossing well. Lastly, splash the soy sauce, and lime juice over the noodles, and mix until well combined.
5. Remove from the heat and divide between 4 bowls. Top each one with a salmon fillet, then sprinkle fresh chilli, coriander, and a quarter lime to serve.
