Soy and sesame salmon with noodles and crispy kale
This tasty Chinese-inspired dish is simple to make and full of flavour, thanks to the addition of fragrant ginger, sticky soy sauce and crispy kale.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fllets in a shallow baking dish. In a small bowl, combine 1 tbsp soy sauce, 1 tbsp sesame oil and the ginger; pour over the salmon. Scatter over the sesame seeds, then cover and set aside to marinate for 10 minutes (or up to 24 hours, chilled).
- Meanwhile, cook the noodles following the packet instructions; drain well and set aside. Put the kale on a baking tray and toss with a little sesame oil. Bake the salmon for 10 minutes and the kale for 8-10 minutes, turning until crisp.
- Heat 1/2 tbsp sesame oil in a frying pan. Add the mushrooms and stir-fry, over a high heat, for 5 minutes or until golden. Stir into the cooked noodles; set aside. In the same pan, heat another 1/2 tbsp sesame oil and stir-fry the carrots, spring onions and chilli for 1 minute or until just wilted. Toss the stir-fried veg with the mushroom noodles, adding the remaining soy sauce and sesame oil to taste.
- Divide the noodles between 4 plates, and top with the salmon fllets. Drizzle over any roasting juices from the pan and top with a handful of crispy kale.
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