These are all the ingredients I had in the house last night, so I randomly came up with this Asian style dish and I have to say it is incredible.
I think it looks so pretty and edible as well as being nutritious, filling and can be gluten and wheat free if you get the right noodles.
This dish is full of essential fats, vitamins and minerals. It is low in calories and carbs so is a perfect evening meal.
Ingredients (serves 2):
2x Salmon fillets
1x Red onion (roughly chopped)
1x Red chilli (finely sliced)
2x Garlic cloves (whole with skin off)
3x tbsp Tamari soya sauce
1x tbsp Olive oil
Bed of Green Goodness:
1x Cup of edamame beans
1/2x Cup of peas
100g Noodles (I used the King Soba organic matcha tea cha soba noodles made with buckwheat and green tea. These have gluten and wheat but you can get brown rice noodles instead if you have allergies)
1x tbsp Bouillon powder
1/2x cup of boiling water
In a bowl add the tamari soya, chillies, onion, garlic and olive oil and mix together to make a marinade.
Place the salmon fillets in an oven proof dish and cover both fillets with the marinade. Cover the dish with cling film and leave in the fridge for at least an hour.
When the time is up pre heat the fan oven to 180 degrees and cook for about 15-20 minutes (this may vary depending on the size of your fillets so check the back of the packet for cooking instructions).
10 minutes before the salmon is ready start on the green bed of goodness…
Steam or boil the edamame beans and peas for about 7 minutes.
In a separate pan of seasoned boiling water cook the noodles (check the back of your noodle packet for cooking times as all vary)
Once both are ready get another pan and add the bouillon powder and boiling water and stir well. Season with pepper and a few more drops of tamari soya sauce.
Add the noodles, peas and edamame and mix together. Cook for about 1 minute. (This is just to give the greens a bit more flavour).
Equally dish out the green goodness onto two serving plates and cover each with the bouillon liquid. Place a salmon fillet on top of each and garnish with the onion and chillies from the marinade. Spoon the left over liquid part of the marinade from the dish the salmon was cooked in over the food and serve immediately.
NB: Once you have served the dish, tell whoever is eating it to chop it all up and mix it together so all the flavours blend. It doesn’t look as pretty but it’s worth it for the lovely flavours.