Chilli Soy Salmon with Sesame Noddles
Serves 2
Produce
- 1 tsp Garlic
- 2 Shallot, Fresh
- 1 Shallots, Dried
- 3 tbsp Soy, Light
Condiments
- 1 tsp Chilli paste, Mild
- 1 tbsp Lime juice
Pasta & grains
- 200 g Wholemeal ready made wok noodles (Available in GF)
Baking & spices
- 1 tsp Black sesame seeds
- 1 tbsp Sesame seeds, White
Other
- 2 X 225 gram portions fresh salmon
Method
- Heat frypan on medium heat and pat salmon dry with paper towel
- Place salmon flat side down in frypan with a lid over and cook for about 10 minutes
- Make the chilli soy glaze: in a small measuring cup, place 2 tablespoons of light soy, 1 teaspoon chilli paste, 1 teaspoon of garlic paste, 1 teaspoon each of white and black sesame seeds. Stir to combine.
- Turn salmon over and cook the other side. On flat side up of salmon, using a glazing brush (I have a silicone one), brush on the glaze. Also brush on the sides
- Leave salmon to cook on the second side for about 6 to 7 minutes, depending on how well done you like it.
- Meanwhile, in a small saucepan, add the noodles, 1 tablespoon of light soy and 1 teaspoon each of the black and white sesame seeds. Heat through and stir until all combined. Ad in some chopped shallots at the end for colour.
- Once salmon is done, remove from heat. Place noodles in bottom of bowl and lay salmon on top with some more fresh shallot, and dried shallot if you have it.
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