Asian Salmon Stir Fry

Salmon Fillet

For the marinade:

Soy Sauce
Garlic
Honey
Ginger
Rice Wine Vinegar
Hot sauce e.g Sriracha

For the stir fry

Ready to go noodles
Soy Sauce
Toasted Sesame Oil
Chilli
Garlic
Coriander
Sesame Seeds
Stir fry vegetables of your choice. We use: Spring onions, Carrot, Pak Choi, Shiitake Mushrooms, Cucumber

METHOD

1. Mix the ingredients for the marinade together in an oven dish big enough to lay salmon flat. Finely grate a chunk of ginger and 4 cloves of garlic. Add equal parts of soy and honey. Then add half the amounts in hot sauce & rice wine vinegar. You need enough marinade to cover the salmon. Cover the salmon in the marinade and place in the fridge.
2. Pre heat oven to 180 degrees
3. Sprinkle sesame seeds in a small pan and toast on a low heat. Don’t forget about them as they cook quickly. Once golden brown, leave to cool.
4. Prepare all vegetables and chop to how you would like them
5. Using a wok on a medium heat, cook the carrots, corn & mushrooms with sesame oil & tablespoon of soy sauce.
6. Take the salmon from the fridge. Drain excess marinade into a small saucer, leaving a small amount in the salmon dish.
7. Put the salmon in the oven for no more than 10 minutes.
8. Add the noodles, pak choi, 2/3 spring onion & 2/3 coriander to the wok.
9. Heat the sauce and keep on a low heat until serving.
10. Once all cooked through, plate up the stir fry. Add cucumber around the edges  and sprinkle the remaining spring onion over the top.
11. Remove the salmon and place on top of the noodles. Pour the sauce on, sprinkle remaining coriander and finish by adding sesame seeds to the dish.