Ingredients
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2 cloves Garliccrushed
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3cm piece Gingergrated
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2 tbsp Mirin
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4 tbsp Light Soy Sauce
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2 tbsp Sake(optional)
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2 tbsp Brown Sugar
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4 Skin-on salmon fillet
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250g Soba Noodle
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4 Spring Onionsfinely chopped
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1 Red Chillifinely chopped
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1 Carrotpeeled and coarsely grated
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2 tbsp Fresh Corianderchopped
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1 tbsp Sesame Seedstoasted
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2 Lime
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1 tsp Sesame Oil
Directions
With the clocks changing and the lighter evenings, our bodies have woken up from the winter hibernation and are craving some healthy light meals to be enjoyed on a warm evening in the garden. Okay so the sun still sets before 8pm and I’m wearing my slippers, but it won’t be long!
This is a lovely dish that can be prepared in advance and then thrown together at the last minute. I love dishes like this as I can half prepare it when the kids have a snack after school and then do the last bit just before serving.
This is a really colourful dish that I would happily have once a week – I hope you add it to your retinue. Thank you House and Garden for the recipe. Enjoy!
Steps
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1
Done
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Combine the garlic, ginger, mirin, soy, sake (if using) and sugar in a jug. Place the salmon fillets in a shallow dish and pour over the marinade. Leave for at least 30 mins. Meanwhile, cook the noodles according to the packed instructions. Drain and place in a large bowl. |
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2
Done
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Place the salmon skin-side up on a sheet of foil and cook under a hot grill for 5 mins. Turn the salmon over, spoon over the marinade mixture and cook for a further 4 mins. |
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3
Done
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Add the spring onions, chilli, carrot, coriander and sesame seeds to the noodles. Add the juice of 1 lime and drizzle with the sesame oil. Toss well. Spoon the noodles into bowls or plates and serve the salmon on top with any juice spooned over, garnished with lime wedges. |
