Ginger, Chilli and Lime Salmon with Noodles
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1 pack of Saucy Fish Co. Salmon with Chilli, Lime and Ginger Dressing
- • 1 tbsp soy sauce
- • 3 tbsp oyster sauce
- • 1 tbsp rice vinegar
- • 3 spring onions
- • 1/2 onion
- • 1/2 red pepper
- • 1/2 green pepper
- • 1 medium carrot
- • 70 g edamame beans
- • 2 nests dried noodles
- • 50 g mange tout
- • 1/2 tsp fresh ginger
- • 1/2 tsp garlic
- • low calorie cooking spray
Preparation Steps
Prepare and cook the salmon as per instruction on the box.
Place the noodles in a bowl, and cover them in boiling water. Cover with cling film then microwave for 60 to 90 seconds.
Spray a frying pan or wok with low calorie cooking spray, then cook the garlic, ginger and onions until they start to brown.
Add all the other veg, apart from the spring onions.
Add all the liquids and stir well.
Add the drained noodles and spring onions, and cook for a couple of minutes.
Place the sauce sachet in a pan of boiling water for 4 minutes.
Divide the noodles between 2 dishes.
Remove the cooked salmon from the bag and place on top of the noodles. Cut open the sauce sachet and drizzle over the fish.
Serve.