Crispy Asian Salmon with Stir-Fried Noodles

Name: Crispy Asian Salmon with Stir-Fried Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 10 min
Ingredients: 2 x 100g salmon fillets; 2 tsp reduced salt tamari or soy sauce; 2 tbsp. lemon or lime juice; 1 tsp sesame oil; 1 garlic clove, finely chopped; 2cm piece ginger, peeled and finely chopped or grated; 85g vermicelli rice noodle; 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; 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; 1 tbsp. finely chopped coriander

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Crispy Asian Salmon with Stir-Fried Noodles

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

2 x 100g salmon fillets
For marinade
2 tsp reduced salt tamari or soy sauce
2 tbsp. lemon or lime juice
1 tsp sesame oil
1 garlic clove, finely chopped
2cm piece ginger, peeled and finely chopped or grated
For Stir-Fried Noodles
85g vermicelli rice noodle
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
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
1 tbsp. finely chopped coriander

Directions

Add all ingredients for marinade to a small bowl. Whisk to combine.
Place salmon fillets in a small bowl and spoon over marinade, turning to nicely coated. Cover with cling film and let sit for 10 minutes.
Cook noodles according to package instructions. Then drain and soak in a bowl of cold water.
Heat a non-stick frying pan. Add salmon, skin-side down, and sear for 3 minutes, until slightly crispy. Flip over and cook for another 3 minutes.
Add any remaining marinade and let it sizzle for 10 seconds. Remove from heat.
Place 2 fillets, skin-side up, with juices on a plate and cover with foil to keep warm. Transfer other 2 fillets on another plate if using for Flaked salmon salad, cover with foil, let cool, then chill.
Heat rapeseed and sesame oils in a frying pan or wok over high heat. Add spring onion, garlic, chili and ginger, and stir constantly for about 1 minutes.
Add sugar snap peas, pak choi and pepper, and stir for another 1-2 minutes. Add cooked noodles and toss well.
Stir in soy sauce, fish sauce and lime juice, and mix until well combined and pan is sizzling.
Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander.
Serve immediately!