Salmon is one of my favourite fish and this recipe is very quick, tasty and easy to put together after a busy day. I prepare all the ingredients in advance, then cook this special stir-fry.
The sauce is nutty and sweet, so a squeeze of lime juice over the fish, balances the flavours.
Prep and Cook Time: Under 1 hour
Cookware: Wok, medium saucepan and small oven dish (foil-covered for less washing-up)
Oven: 180C / Gas 4
- 2 salmon fillets
- 1 lime (1/2 juiced, for now, 1/2 for serving with the finished dish)
- 1 tbsp sesame seeds
- 2 tbsp sesame seed oil
- 3 generous tsp honey
- 3 generous tsp soy sauce
- a pinch of dried chilli flakes / fresh chilli (optional)
- 1 garlic clove – finely chopped
- 1cm ginger – finely chopped
- 1/4 red chilli – finely chopped
- 1/2 tsp salt flakes
- 2 shallots – finely sliced
- 1 large carrot – finely battoned into 3cm lengths
- 1 pak choi and / or broccoli florets – chopped into bite-sized pieces
- 2 handfuls of spinach – roughly chopped
- 120g soba noodles (or your noodle choice)
Firstly, make the sauce – in the wok, gently dry toast the sesame seeds until golden. Then, combine all the other sauce ingredients and put aside.
Place salmon on a foiled tray, squeeze 1/2 lime juice over and bake in a medium oven 180C / Gas 4 for 6 minutes, depending on the thickness of fillets. Remove the salmon from the oven just before to your liking, as it continues to cook once removed.
Whilst the salmon is baking, crush the garlic, ginger, chilli and salt. Then heat a tbsp oil and gently stir fry the garlic mix in the wok for 2 minutes.
After 2 minutes, add all veggies, except the spinach. After 4 minutes, spoon 1/2 of the sauce over the stir-fry and stir in the spinach. Cook together for a further 3 minutes, Season to taste and let sit for a minute until ready to serve.
When the stir-fry is almost cooked, boil the noodles, as packet recommends.
By now, the fish will be cooked and as soon as all elements are ready, it is time to assemble.
Place noodles, into warmed bowls, top with the stir-fry then the salmon. Drizzle the remaining sauce over the fish and serve with a lime wedge.
Sometimes, I serve this dish sprinkled with chopped spring onion.