Ingredients:
- 8 tbsp soy sauce
- juice of u00bd lemon
- 1 tsp brown sugar
- 1 inch of fresh ginger, grated
- 1 fresh chilli, deseeded and chopped or u00bd tsp chilli flakes
- 2 garlic cloves, crushed
- 4 salmon fillets
- 300g noodles, wholewheat if possible
- 4 tbsp sesame seeds
- 4 spring onions, chopped
Method:
Heat oven to 180°C/160°C fan/gas 4. In a small jug, whisk together the soy, lemon juice, brown sugar and grated ginger and crushed garlic. Line a roasting tin with baking parchment and put the salmon fillets on it. Pour over half the sauce, then bake for 15 minutes until the salmon is cooked through.
While the salmon is baking, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
In a small dry frying pan, lightly toast the sesame seeds for 1 minute. Then add them to the cooked noodles (hold about 2 tsp back to garnish). Pour the remaining soy sauce mix from above over the noodles, plus any juices from the roasting tin, and toss together.
Serve the noodles and salmon, scattered with the chopped spring onions and remaining sesame seeds.
Method
Heat oven to 180°C/160°C fan/gas 4. In a small jug, whisk together the soy, lemon juice, brown sugar and grated ginger and crushed garlic. Line a roasting tin with baking parchment and put the salmon fillets on it. Pour over half the sauce, then bake for 15 minutes until the salmon is cooked through.
While the salmon is baking, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
In a small dry frying pan, lightly toast the sesame seeds for 1 minute. Then add them to the cooked noodles (hold about 2 tsp back to garnish). Pour the remaining soy sauce mix from above over the noodles, plus any juices from the roasting tin, and toss together.
Serve the noodles and salmon, scattered with the chopped spring onions and remaining sesame seeds.
