Asian Salmon with Chilli Lime Noodles

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the grill (broiler) to high.

Step 2

Place the salmon fillets, skin-side up on a grill tray lined with foil.

Step 3

Place under the grill for 2 minutes.

Step 4

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Step 5

Meanwhile, in a small bowl, mix together the 1 tbsp olive oil, ¼ tsp garlic salt, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, pinch of black pepper and 3 tbsp light brown sugar.

Step 6

Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray).

Step 7

Place under the grill (broiler) and cook for a further 4-6 minutes, basting once or twice until just cooked.

Step 8

Remove the tray from the grill and cover with foil to rest while you make the noodles.

Step 9

For the Noodles

Step 10

Heat the 1 tbsp sesame oil and 1 tbsp sunflower oil in a wok or large frying pan over a high heat.

Step 11

Add the sliced onion, sliced bell pepper and sliced carrot and fry for 2 minutes, moving everything with spatula regularly.

Step 12

Add the sliced cabbage, the two sliced chillies and 3 cloves of minced garlic. Stir fry for one minute.

Step 13

Add the noodles and toss everything together for 2 minutes. (I find it's easier to use a set of tongs for this).

Step 14

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Step 15

Add the 1 tbsp light soy sauce,1 tbsp dark soy sauce, 1 tbsp chilli sauce, 2 tbsp tomato ketchup, the zest and juice of half a lime, the ¼ tsp white pepper and the four chopped spring onions.

Step 16

Toss together, heating for a further 2-3 minutes until hot throughout.

Step 17

Serve it up:

Step 18

Divide the noodles between 4 plates or bowls and top each with a piece of salmon. Drizzle over any remaining sauce from the salmon tray if there's any left on there..

Step 19

Serve topped with wedges of lime and a sprinkling of chopped spring onions and sesame seeds