Ingredients:
- 8 tbsp soy sauce
- juice of one 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.
