SOY & SESAME SALMON WITH NOODLES & CRISPY KALE
| INGREDIENTS 4 salmon fillets For the marinade 3 tbsp soy sauce 3 tbsp sesame oil 2.5cm (1in) piece fresh ginger, finely grated 2 tbsp sesame seeds 200g (7oz) soba or fine egg noodles 75g (3oz) kale, thick stalks removed, leaves torn into small pieces 100g (3 1/2oz) shiitake or chestnut mushrooms, finely sliced 1 large or 2 small carrots, peeled and sliced into ribbons 4 spring onions, finely sliced 1 long red chilli, seeded and sliced | HOW TO MAKE
1.Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fllets in a shallow baking dish. In a small bowl, combine 1 tbsp soy sauce, 1 tbsp sesame oil and the ginger; pour over the salmon. Scatter over the sesame seeds, then cover and set aside to marinate for 10 minutes (or up to 24 hours, chilled).
2.Meanwhile, cook the noodles following the packet instructions; drain well and set aside. Put the kale on a baking tray and toss with a little sesame oil. Bake the salmon for 10 minutes and the kale for 8-10 minutes, turning until crisp.
3.Heat 1/2 tbsp sesame oil in a frying pan. Add the mushrooms and stir-fry, over a high heat, for 5 minutes or until golden. Stir into the cooked noodles; set aside. In the same pan, heat another 1/2 tbsp sesame oil and stir-fry the carrots, spring onions and chilli for 1 minute or until just wilted. Toss the stir-fried veg with the mushroom noodles, adding the remaining soy sauce and sesame oil to taste.
4.Divide the noodles between 4 plates, and top with the salmon fllets. Drizzle over any roasting juices from the pan and top with a handful of crispy kale.
|
0 Comments