Crispy Asian salmon with Stir-fried Noodles

Ingredients

  • 2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')

For the marinade

  • 2 tsp reduced salt tamari or soy sauce
  • 2cm piece ginger, peeled and finely chopped or grated
  • 1 garlic clove, finely chopped
  • 2 tbsp lemon or lime juice
  • 1 tsp sesame oil
For the stir-fried noodles
  • 85g vermicelli rice noodle
  • 2 tsp rapeseed oil
  • 1 tsp sesame oil
  • 1 spring onion, trimmed and thinly sliced
  • 1 garlic clove, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 2cm piece ginger, peeled and finely chopped
  • 100g sugar snap pea
  • 100g pak choi  (or spinach)
  • 1 large red pepper, sliced
  • 1 tsp tamari or soy sauce
  • 1 tsp Thai fish sauce
  • juice ½ lime
  • 1 tbsp finely chopped coriander
Crispy Asian salmon with Stir-fried Noodles


Method

  1. Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
  2. Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  3. Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. 
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