Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

Ingredients

    2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')

For the marinade

    2 tsp reduced salt tamari or soy sauce
    2cm piece Ginger, peeled and finely chopped or grated
    1 garlic clove, finely chopped
    2 tbsp lemon or lime juice
    1 tsp sesame oil

For the stir-fried noodles

    85g vermicelli rice noodle
    2 tsp rapeseed oil
    1 tsp sesame oil
    1 Spring onions, trimmed and thinly sliced
    1 garlic clove, finely chopped
    ½ red chilli, deseeded and finely chopped
    2cm piece Ginger, peeled and finely chopped
    100g sugar snap pea
    100g pak choi
    Pak choi(or spinach)
    1 large red pepper, sliced
    1 tsp tamari or soy sauce
    1 tsp Thai fish sauce
    juice ½ lime
    1 tbsp finely chopped coriander

Method

• build the marinade by compounding along all the ingredients. Place the salmon fillets in a very tiny bowl and spoon over the marinade, turning the fish so it’s nicely coated. cowl with cling film and leave to take a seat for ten minutes (or longer if you have got time).

• Meanwhile, cook the noodles following pack directions, then drain and sit them in a very bowl of cold water.

• Heat a non-stick pan. Add the salmon fillets, skin-side down, and leave for three minutes. once the fish is slightly crisp, turn over and cook for an additional three minutes on the opposite facet. simply before you take away the fish from the pan, add any remaining marinade and let it sizzle for ten secs. Place a pair of of the fillets, skin-side up, with their juices on a plate and canopy with foil to stay heat. place the opposite a pair of fillets on another plate if victimisation for Flaked salmon dish (see 'goes well with'), cowl with foil, leave to chill, then chill.

• in a very pan or pan, heat the oilseed and herb oils over a high heat. Add the onion, garlic, chile and ginger, and stir perpetually for concerning one min. Add the sugar snap peas, pak choi and pepper, and stir for one more 1-2 minutes, then add the seared noodles. Toss well, then add the condiment, fish sauce and juice, and blend till well combined and also the pan is sizzling.

• take away from the warmth and divide between a pair of bowls. high every with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

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from #Bangladesh #News aka Bangladesh News Now!!!