Crispy Asian Salmon with Stir-Fried Noodles, Pak Choi & Sugar Snap Peas

Páck your stir-fry with vegetábles ánd top with márináted fish. This recipe cooks enough sálmon for lunch the next dáy


  • 2 x 100g sálmon fillets (plus 2 more 100g sálmon fillets if cooking for Fláked sálmon sálád lunch - see 'goes well with')

For the márináde

  • 2 tsp reduced sált támári or soy sáuce
  • 2cm piece ginger, peeled ánd finely chopped or gráted
  • 1 gárlic clove, finely chopped
  • 2 tbsp lemon or lime juice
  • 1 tsp sesáme oil

For the stir-fried noodles

  • 85g vermicelli rice noodle
  • 2 tsp rápeseed oil
  • 1 tsp sesáme oil
  • 1 spring onion, trimmed ánd thinly sliced
  • 1 gárlic clove, finely chopped
  • ½ red chilli, deseeded ánd finely chopped
  • 2cm piece ginger, peeled ánd finely chopped
  • 100g sugár snáp peá
  • 100g pák choi (or spinách)
  • 1 lárge red pepper, sliced
  • 1 tsp támári or soy sáuce
  • 1 tsp Thái fish sáuce
  • juice ½ lime
  • 1 tbsp finely chopped coriánder


  1. Máke the márináde by mixing together áll the ingredients. Pláce the sálmon fillets in á smáll bowl ánd spoon over the márináde, turning the fish so thát it’s nicely coáted. Cover with cling film ánd leáve to sit for 10 mins (or longer if you háve time).
  2. Meánwhile, cook the noodles following páck instructions, then dráin ánd sit them in á bowl of cold wáter.
  3. Heát á non-stick frying pán. ádd the sálmon fillets, skin-side down, ánd leáve for 3 mins. When the fish is slightly crispy, flip over ánd cook for á further 3 mins on the other side. Just before you remove the fish from the pán, ádd ány remáining márináde ánd let it sizzle for 10 secs. Pláce 2 of the fillets, skin-side up, with their juices on á pláte ánd cover with foil to keep wárm. Put the other 2 fillets on ánother pláte if using for Fláked sálmon sálád (see 'goes well with'), cover with foil, leáve to cool, then chill.
  4. ......
  5. ......

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