Monday, 28 March 2016

Sweet Chilli Salmon and Noodles






Sweet Chilli Salmon and Noodles

3 skin-on salmon fillets
1 tsp vegetable oil
400g fresh egg noodles 
200g sugar snap peas
2 spring onions
2 tsp toasted sesame seed

the marinade:
2 tbsp thai-style sweet chilli sauce
1 clove garlic, finely minced
1 tsp grated ginger
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp teriyaki sauce
2 tsp rice vinegar

In a bowl, mix together all the ingredients for the marinade.
Coat the salmon pieces with the marinade.
Leave it to marinate for an hour in the bowl covered with cling film.

Heat oven to 190C. 
Line a baking tray with parchment and put the salmon, skin-side down. 
Bake the salmon for 8 -10 minutes until just cooked.
 Heat oil in a large frying pan and cook the snap peas with a little water 
until tender but still with some bite. 
Stir in the leftover marinade and noodles to heat through. 
Adjust seasoning accordingly.
Divide the noodles between 3 plates and top with the salmon.
Sprinkle some chopped spring onions and toasted sesame seeds





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