Easy, Serves 4 to 5

Seared, marinated salmon broken in to chunks and served on a bed of vegetables and noodles. A tasty recipe that fuses flavours of the east and west. This recipe is quick to prepare and cook and can be served straight from the casserole at thetable.

Ingredients

  • 500g Salmon Fillet skinned and boned
  • 2 Tbs Teriyaki Sauce
  • 3 Tbs Vegetable Oil
  • 1 Tbs Sesame Oil
  • 50g Ginger peeled and sliced
  • 3 Cloves of Garlic finely chopped
  • 1 Red Onion finely chopped
  • 1 Red Capsicum finely sliced
  • 100g Mushrooms sliced
  • 200g Shredded baby spring greens blanched for 2 mins
  • 400g Fresh egg noodles
  • 1/4 Tspn Dried Chilli Flakes
  • 2 Tbs Soy Sauce
  • 1 Tbs Toasted sesame seeds
  • 6 Spring Onions (topping)

Instructions

  1. Cut the spring onions lengthways and repeat until you have fine ribbons.
  2. Place the shredded onions into a bowl of cold water and place in the fridge for 1 hour.
  3. Cut the salmon fillet into four pieces place into a dish and coat with the teriyaki sauce on both sides.
  4. Cover with cling–film and place in the fridge to marinate for 30 minutes.
  5. Drain any excess teriyaki sauce from the salmon.
  6. Heat the vegetable oil in the casserole on the hob over a medium heat.
  7. Sear the salmon on both sides for about 4 minutes until crisp and well coloured but still pink in the middle
  8. Place the fish into a dish and keep warm.
  9. Do not cover or the steam will make the outside of the fish lose its crispness.
  10. Wipe out the casserole.
  11. Add the vegetable and sesame oils, together, to the casserole.
  12. Place on the hob over a medium heat.
  13. Add the onion, chopped ginger and garlic and stir fry for 3–4 minutes.
  14. Add the capsicum and mushrooms, continue to cook for a couple of minutes more.
  15. Stir in the blanched shredded greens, cooked noodles, chilli flakes, soy sauce and toasted sesame seeds and continue to stir–fry until heated through.
  16. To serve break up the warm seared salmon into large chunks and place on the top of the vegetables and noodles
  17. Arrange the curled spring onions on top of the salmon and serve.

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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