Tamari Salmon with Thai-Inspired Red Curry & Veg Noodles

Updated at: Thu, 17 Aug 2023 06:05:16 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the salmon from its packaging and pat dry with kitchen paper. Place in a medium bowl and pour in the tamari. Leave to marinate for 2 mins, flipping halfway through to ensure the whole fillet is coated.

Step 2

Place the salmon fillets onto a lined baking tray, skin side down. Drizzle with oil and season with salt and pepper. Bake on the top shelf of the oven for 10-14 mins. IMPORTANT: Wash your hands after handling raw fish. The salmon is cooked when opaque in the centre.

Step 3

Boil a full kettle. Trim the root from the spring onions, then slice thinly on an angle. Halve the chilli lengthways, deseed then slice thinly. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® broccoli stalks in 3.

Step 4

Put the noodles in a heatproof bowl and cover with boiling water. Leave to soften for 2 mins. Drain in a colander, return to the bowl and toss with a splash of oil to prevent sticking.

Step 5

Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of oil. Stir-fry the broccoli and bell pepper until soft, 2-3 mins. Add the spring onion, red chilli and garlic, and fry for 2 mins more. Pour over the red Thai curry paste and any remaining tamari marinade. Fry for 2-3 mins. Add the drained noodles to the pan, and cook for a further min. Add a splash of water if they stick.

Step 6

Divide the veggie noodles between your plates and serve topped with a salmon fillet.

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