salmon

Honey Soy Salmon with Soba Noodles

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Quick and speedy dinners is all I have time for these days and this recipe has it all .

It can be ready in under 20 mins.

I swapped the traditional hokkien noodles for more nutritional Soba noodles, as they contain higher protein, minerals and vitamin B. They are as high in carbs as spaghetti, but they will keep you fuller for longer, being made from buckwheat flour and having a higher fibre content. No need to tell you about the health benefits of  salmon, it’s just down right so good for you!

 


Honey Soy Salmon with  Soba Noodles

Serves 4


Ingredients

1/3 cup honey (90g)

80ml light soy sauce

1 long red chilli or birds eye (if you like it hot), seeds removed, finely sliced

4 pieces of salmon, skin on

1 tbsp rice bran oil

2 tsp sesame oil

Bunch of Buk Choy or any preferred asian green, ends trimmed

2 tsp freshly grated ginger

300g  Soba Noodles, cooked in boiling water for 4 mins, rinse


Method

  1. Combine the honey, soy and chilli in a small bowl, set aside.
  2. Season the salmon, both sides with sea salt and ground pepper.Heat a fry pan over med-high heat, add 2 tsp oil and 1 tsp sesame oil, cook the salmon skin down for 3-4 mins, until nice and crispy. Turn over and cook for a further 2-3 mins, depending on how pink you like it. Take off heat and add half of the dressing.
  3. Meanwhile heat a large wok with the remaining oil and sesame oil, add your greens and ginger, stir fry for a couple of minutes, pour in the rest of the dressing, add the noodles and take off heat.
  4. To serve place the noodles and greens on a plate and place the salmon on top, pouring anything left in the pan, over the top.

Notes:

I usually make this recipe for 2 people and keep the remainder sauce in the fridge. It will last about a week and is great tossed through brown rice or quinoa, poached chicken and vegetables.

This recipe was adapted from Delicious Magazine- Valli Little.

 

 

Atlantic Salmon with Wasabi Soy Dressing

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I cannot believe I have only been eating salmon for 2 years, what have I been missing out on!?!I love asian flavours with salmon,  it keeps the flavour fresh and lets the salmon shine. The soba noodle salad can be served warm or cold and you could use  salmon with the skin on. This dish would also work well with brown rice or quinoa.



Wasabi Salmon with Noodles



Ingredients


2 spring onions
4 x pieces of salmon
2 tsp oil
250 g somen or soba noodles, cooked per packet instructions

asian greens, steamed

Dressing
1/2 to 3/4 tsp of wasabi paste
2 tbsp rice wine vinegar or sake
2 tbsp mirin
1 tbsp lime juice
2 tsp brown sugar
1 tbsp oil
2 tsp soy sauce
1 tsp black  and white sesame seeds


Method

  1. Finely slice your spring onion length ways and place in a bowl of cold iced water and set aside.
  2. Place all dressing ingredients in a jar and shake to combine.
  3. Heat the oil in a fry pan and cook salmon to your liking.
  4. To serve, place noodles on a plate, top with salmon, pour over dressing, sprinkle with sesame seeds and garnish with the curled spring onion.

*Limes can be quite expensive, I try to buy mine in bulk whenever possible and then freeze. Just microwave 30 secs and slice in half till ready to use.