Peanut, sesame and ginger noodles with wild Alaskan salmon
- September 2014
- 2 frozen skinless salmon fillets (we like wild Alaskan salmon, widely available)
- 2 tsp toasted sesame oil
- 1 tsp peanut butter
- 2 tbsp ginger paste (or grated fresh ginger)
- Juice 1 lime, plus wedges to serve
- 2 tbsp dark soy sauce
- 300g ready-cooked egg noodles
- 1 red chilli
- 4 spring onions
- Bunch fresh coriander
- Heat the oven to 180°C/fan160°C/gas 4. Put the frozen salmon fillets on a baking tray, cover tightly with foil, then bake for 15 minutes or until cooked through, turning over after 8 minutes.
- Meanwhile, whisk half the sesame oil with the peanut butter, ginger paste, lime juice and soy sauce in a bowl.
- Heat the remaining oil in a large wok, then add the noodles with a splash of water. When the noodles are heated through, take the wok off the heat and dress the noodles in the sauce.
- Deseed the chilli and slice into strips. Slice the spring onions and coarsely chop the coriander.
- Remove the salmon from the oven, then flake it through the hot noodles with the chilli, spring onions and coriander. Serve with lime wedges for squeezing over.
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