Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

Ingredients
  1. 2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
For the marinade
  1. 2 tsp reduced salt tamari or soy sauce
  2. 2cm piece ginger
  3. , peeled and finely chopped or grated
  4. 1 garlic clove, finely chopped
  5. 2 tbsp lemon or lime juice
  6. 1 tsp sesame oil
For the stir-fried noodles
  1. 85g vermicelli rice noodle
  2. 2 tsp rapeseed oil
  3. 1 tsp sesame oil
  4. 1 spring onion
  5. , trimmed and thinly sliced
  6. 1 garlic clove, finely chopped
  7. ½ red chilli, deseeded and finely chopped
  8. 2cm piece ginger
  9. , peeled and finely chopped
  10. 100g sugar snap pea
  11. 100g pak choi
  12.  (or spinach)
  13. 1 large red pepper, sliced
  14. 1 tsp tamari or soy sauce
  15. 1 tsp Thai fish sauce
  16. juice ½ lime
  17. 1 tbsp finely chopped coriander
Method
  • Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
  • Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  • Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.