Description
Omega-3 and vitamin B12-rich wild salmon with noodle stir-fry. This makes a brilliant, satisfying lunch or dinner.
Ingredients
For the noodles
- 50g whole wheat or egg noodles
- 100g stir-fry vegetables (broccoli, baby corn, mangetout)
- 1 small garlic clove, finely minced or crushed
- 1 small spring onion, finely chopped
- 1 small sweet red pepper, chopped
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine vinegar
- 1/2 teaspoon sesame oil
- Black pepper, to taste
For the Salmon
- 100g wild salmon
- 1 teaspoon tomato puree
- 1 teaspoon chilli bean sauce
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon honey
- Black pepper to taste
Instructions
Preheat the oven to 200ºC. Combine the tomato puree, chilli bean sauce, cider vinegar and honey in a medium container then coat the salmon thoroughly with the marinade. Marinate the salmon in the fridge for a minimum of 30 minutes then place on a lined baking tray and cook in the oven for 20 minutes
Start cooking the noodles in a pan of boiling water for 4 minutes. While the noodles are cooking, heat a large frying pan or wok with one teaspoon of sesame oil. Once hot, add the spring onions and garlic and stir-fry for 15 seconds then add the vegetables. Stir-fry for three minutes then add the drained noodles, soy sauce, rice wine vinegar and pepper. Continue to stir-fry for two minutes or until the vegetables are tender.
Take the pan off the heat, transfer to a bowl alongside the baked salmon. Garnish with fresh coriander, chilli flakes and toasted sesame seeds if you desire.
Notes
Replace wheat noodles with rice noodles for a gluten-free option. You can also use tofu and tempeh in place of salmon for a vegan option.