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Peanut salmon noodles recipe

Peanut salmon noodles recipe

4 ratings

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

  • Serves 4
  • Takes 25 mins plus marinating
  • 786 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 2 limes, juiced
  • 2½ tbsp reduced-salt soy sauce
  • 3 garlic cloves, crushed
  • 4cm piece ginger, peeled and finely grated
  • 1 tsp crushed chillies
  • 2 tbsp crunchy peanut butter
  • 2 x 260g packs boneless salmon fillets
  • 250g pack wholewheat noodles
  • 2 tsp sesame oil
  • 2 x 220g packs stir-fry vegetable medley, chilli and spring onions finely sliced
  • 130g bag baby spinach
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    3315kj
    786kcal
    39%
  • Fat

    19g 28%
  • Saturates

    3g 14%
  • Sugars

    9g 10%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 101.1g Protein 50.4g Fibre 14.7g

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

See more Salmon recipes

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