It has been a few months now since I warily cooked salmon for the first time. I didn’t really know what I was doing. In fact I am not convinced I know what I am doing now which means salmon must be incredibly easy to cook well as it has turned out amazing every single time!
I am absolutely loving salmon dishes these days and still, this one blew me away. It is a perfect combination of flaky fish, crunchy veg, earthy seeds and sweet sauce. Plus, it’s a very healthy meal, with beneficial fats and a lot of greens.
Ingredients (2 servings):
- 400g Salmon (I prefer skinless fillets as I find it a bit too fatty otherwise)
- 2 TBSP sesame seeds
- 100g Noodles
- Sugar Snap Peas, Baby Corn and Buk Choy – You can sub these with veg of your choice however I strongly recommend the peas for the crunch
- Spring onions to serve
For the Sauce:
- 2 garlic cloves or 2 tsp garlic paste
- 1 tsp ginger or 1 tsp ginger paste
- 2 tsp sugar
- 1.5 TBSP rice wine vinegar (or apple cider vinegar)
- 1 TBSP rice cooking wine (sub with white wine or whiskey)
- 1.5 TBSP soy sauce
Method:
- Preheat the oven to 220C
- Pat the salmon dry with paper towels and lay onto a tray lined with baking paper.Season with salt and pepper then coat with sesame seeds
- Bake the salmon for 10 minutes then turn the grill on (or alternatively turn the heat up to 250) and grill on the top shelf for another 3 minutes.
- In the meantime cook the noodles and stir fry the vegetables.
- Combine all sauce ingredients and simmer on low heat.
- Once the salmon is baked, let it rest for 2 minutes.
- Layer the veg onto the plate top with noodles and lay salmon over the noodles.
- Coat the salmon with the sauce and top with spring onions to serve.
- Enjoy and follow @ Instagram to support and get more recipe updates 🙂
Grit Girl Guru 