This is my favourite way of cooking salmon – it’s so easy and has so much flavour! I used to hate salmon but it goes so well with Asian flavours, I’m now a complete convert.
You can add whatever veg you like to the stir fried noodles, I just used peppers and mushrooms because that’s what I had in the fridge.
Apart from the marinating time, this recipe is super quick and can be made in about 20 minutes. The longer you can leave the salmon marinating, the better the flavour will be. I use fresh egg noodles because you can throw them straight into the pan and they’ll be cooked in around 2 minutes. It saves using an extra pan to boil dried noodles too! You can find fresh noodles in the chilled aisle of most supermarkets.
- 1 tbsp. light soy sauce
- 1 salmon fillet
- 1 tbsp. olive oil
- juice of half a lime
- small bunch of fresh coriander leaves
- 1 spring onion
- thumb size piece of root ginger
- drizzle of honey
- half a garlic clove
- salt and pepper
- few slices of red chilli (optional, if you like a bit of heat)
Stir fry ingredients:
- 200g fresh egg noodles
- vegetables of your choice (I used chestnut mushrooms, red onion and peppers)
- oil for frying
- sweet chilli sauce
- light soy sauce
- fresh coriander
- Preheat the oven to 200 ºC / 180 ºC fan.
- Finely chop the garlic, ginger, spring onion, coriander leaves, and chilli if using. Place the salmon fillet into an oven proof dish. Add the soy sauce, olive oil, squeeze over the lime, then leave the wedge in with the salmon. Add the other chopped ingredients and season. Cover and store in the fridge for at least 2 hours, the longer the better.
- Slice/chop your chosen stir fry vegetables and set aside.
- When you’re ready to make the stir fry, cover the salmon tightly with a foil lid and place in the oven. The foil will seal in the steam and keep the salmon beautifully moist. Set a timer for 15 minutes
- When the timer is nearly up, start to heat up a wok or large frying pan.
- After 15 minutes, remove the foil from the salmon dish, drizzle with a little honey and return to the oven uncovered for 5 minutes.
- Add a tablespoon of oil to the pan then chuck in the veg. Stir fry over a high heat for a few minutes until coloured and softened.
- Push the veg to one side and chuck in the noodles. Stir fry for a minute before mixing in with the veg.
- Take the salmon out of the oven. To make the sauce, tip all the cooking liquid and the marinade ingredients into the stir fry. Add 2 tbsp. of sweet chilli sauce, 1 tbsp. soy sauce and a small handful of coriander leaves, then mix it all together. Remove from the heat. TIP: To avoid breaking the salmon, I lift it out with a fish slice/spatula before tipping the marinade into the noodles.
- To serve: pile the noodles into a bowl, top with the roasted salmon fillet and garnish with more spring onion, fresh chilli and a lime wedge
If you like this recipe please like/share/comment, and feel free to send in any photos if you have a go!