MY SIMPLE SALMON STIR-FRY

serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles to pack instructions while you deseed and finely chop the chillies.

Step 2

Lightly toast the sesame seeds in a dry non stick frying pan on a medium heat, then tip onto a plate.

Step 3

Make a dressing with the teriyaki sauce, half of the chillies and the juice of 1 lime.

Step 4

Drain the noodles, refresh under cold water and set aside.

Step 5

Place the salmon on a board, skin side up, and carefully pull away the skin.

Step 6

Cut each fillet into 4 chunks and season with sea salt and black pepper.

Step 7

Put the sesame seed pan back on a medium heat with 1/2 tbsp olive oil.

Step 8

Add the salmon skin and cook for a couple of mins until crispy and golden on both sides, then remove to a plate.

Step 9

Add the salmon chunks and cook for 4 mins until golden on all sides, then remove to a plate, brush with a little teriyaki dressing and roll in the toasted sesame seeds.

Step 10

Meanwhile, place another large non-stick frying pan or wok on a medium-high heat with 1/2 tbsp olive oil.

Step 11

Finely shred the pak choi.

Step 12

Add the stir-fry veg and pak choi to the hot pan and stir-fry for 3 mins, adding the noodles for a final min to reheat.

Step 13

Turn the heat off, pour over the remaining dressing and toss well.

Step 14

Divide the veg and noodles between the plates, sit the salmon chunks on top and break over the crispy salmon skin.

Step 15

Scatter with the remaining chilli and serve with a squeeze of lime.