Written By Gracie
Simple, healthy, delicious and vibrant… this dish is perfect for a date night, evening with friends or if you fancy something slightly more exciting when you’re home alone.
N.B if you like lots of heat then at stage (5) of the ‘directions’ add some fresh chilli/chilli powder/hot sauce.
Ingredients (serves 2):
- 2 x Salmon fillets (preferably use organic)
- 200g x Brown rice udon noodles (I used clearspring)
- 2 x Red Romano peppers (de-seeded and finely sliced)
- 1 x Large red onion (finely sliced)
- Sesame seeds
- Fresh Coriander (finely sliced including the stalks- save some leaves for garnishing)
- 1 x garlic glove (crushed)
- Sesame oil
- Chilli (optional)
- 2 x Tbsp Tamari soya sauce
- 1.5 x Inches of fresh ginger (grated)
- 1.5 x Tbsp Sesame oil
- 1 x Tbsp Runny honey
- 1/2 x Tsp Wasabi paste (optional- add more if you like a kick or don’t use it)
- Generous pinch of black pepper
1) In a large bowl add all the salmon marinade ingredients and mix until blended. Wash the salmon fillets and pat dry. Pop them in with the marinade bowl and set to one side for about 20 mins.
2) In a pan of boiling seasoned water add the noodles and cook for the time that’s recommended on the pack. While the noodles are boiling prep the onion and red peppers. Once the noodles are ready drain and set aside.
3) Remove the salmon fillets from the marinade and coat both with sesame seeds. Heat a frying pan over a medium heat and once very hot add the salmon non skin side down to seal the sesame seeds. Fry on both sides until cooked to your taste. Once ready remove from the heat and remove the skins then set aside keeping the fillets warm (I kept mine in a low heat oven)
4) In the same frying pan drizzle a little sesame oil add the onions and red peppers and fry until soft. Add the crushed garlic, remaining marinade sauce and cooked noodles and mix everything together You may need to break up the noodles a bit in order for it to mix well.
5) Add a splash more tamari then take off the heat and stir in some chopped coriander and a drizzle more sesame oil.
6) Divide between two bowls/plates and place a salmon fillet on both.
N.B. Garnish with some chilli or coriander… whatever you prefer.