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Get more omega-3 into your diet with this salmon and veg noodle dish, made even better by a peanut and soy-based marinade. Baking the salmon is a healthier option, removing the need for oil and retaining all of the healthy, nutritional oils. See method
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Whisk the lime juice with the soy, garlic, ginger and crushed chillies in a bowl; set aside half to dress the noodles later. Mix the peanut butter and 50ml boiling water into the remaining marinade. Arrange the salmon in a baking dish, leaving 2cm between each fillet, then pour over the marinade. Marinate in the fridge for at least 30 mins, or overnight.
Preheat the oven to gas 6, 200°C, fan 180°C. Bake the salmon for 10-15 mins until it’s just opaque and flakes easily when pressed.
Meanwhile, cook the noodles to pack instructions. Drain, reserving 150ml cooking water, and return to the pan. Add the reserved dressing, cooking water and sesame oil; mix. Cover and keep warm over a very low heat, stirring occasionally so it doesn’t stick.
Heat a large, lidded frying pan over a medium-high heat. Add half the spring onions and chilli and fry for 1 min. Add the babycorn, mangetout and Tenderstem and cook for 3-4 mins, stirring, until tender but still crisp. Stir in the spinach, cover and cook for 2 mins to wilt.
Serve the salmon on top of the noodles and veg with any marinade from the baking dish spooned over. Top with the remaining spring onions and chilli to serve.
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