Ok, I’m gonna say it. I could swap beef, chicken, even bacon for this beautiful piece of salmon any day. It really is that good.
The soft, fall-apart salmon with it’s soy sauce and brown sugar glaze just needs to be eaten for dinner, and then for lunch the next day and for a bit of Nigella-style fridge snacking in between.
The noodles are sweet, salty, sour and just a little spicy. Perfect Asian flavours!
Usually when Chris takes the food photos for me, I’ll try to cook a portion first, then we can photograph it whilst we still have a decent amount of light, and then I’ll cook the rest and serve it up for dinner. That was just not going to happen this time. Before I even put the salmon on to cook I new that I wouldn’t be able to wait that long. Fortunately I’d bought a humongous side of salmon, so I had enough left that I could cook this one after we’d eaten.
Not only does this meal hit the spot flavour-wise, it’s also got plenty of veg in – all coated in that mouth-watering sauce. It’s also super-quick to prepare. 20 minutes and you’re done. I be you could even get it to 15 minutes if you didn’t dawdle about eating half the half the veg whilst you’re prepping like I do.
To make the most of the gorgeous salmon glaze, I’d recommend buying a side or half side of salmon. That way you can glaze and cook the fish as one piece and then cut it before serving. Alternatively go for salmon fillet pieces from the tail end that are wider and flatter, preferably with the skin on. The skin helps to keep the fish lovely and moist during cooking, and choosing a wider piece gives you more room to spread the glaze on than the narrower, chunky pieces you get closer to the loin.
I’m submitting this recipe today to Angie’s Fiesta Friday link up. A place where a bunch of us bloggers get together each week to share our recipes. Check it out – lots of yummy recipes on there 🙂
- Salmon and glaze:
- 500g-750g piece of skin-on, boneless salmon (or 4 tail-end salmon fillets)
- 1 tbsp olive oil
- ¼ tsp garlic salt
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- pinch of black pepper
- 1 and a ½ tbsp dark brown sugar
- 200g dried flat rice noodles
- Juice of 1 lime
- 3 tbsp caster/granulated sugar
- 3 tbsp soy sauce
- 1 tbsp olive oil
- 75g mushrooms, chopped into large chunks
- 2 cloves garlic, peeled and crushed
- 1 red chilli, chopped
- 100g sugarsnap peas
- 4 spring onions/scallions, chopped
- 100g kale
- 1 lime, cut into wedges
- 1 spring onion/scallion, chopped finely
- Half a chilli, chopped, chopped finely
- Start by cooking your noodles as per the pack instructions. This usually involves placing the noodles in a large bowl of boiling water and letting them sit for 8-10 minutes. Once they're soft, drain the noodles and run them under cold water until they're completely cool. This stops the noodles sticking together whilst you're preparing the rest of the meal. Leave the noodles in the strainer until you're ready to use them.
- Whilst the noodles are soaking, heat up a large frying pan on the medium-high heat. Brush the olive oil on the salmon and mix the rest of the glaze ingredients together in a small bowl. Place the salmon in the pan skin-side down and cook for about 3 minutes, then turn and cook for another 2 minutes. Take the salmon out of the pan and place on a grill/broiler tray, skin-side down. Give the glaze a stir, and brush it on the salmon using a pastry brush (it will be runny). Put under the grill/broiler on a high heat for 1 minute. Take out of the grill/broiler and brush on another layer of the glaze. Cook for a further 2-3 mins until the glaze is dark and bubbly. You will need to keep a close eye on the salmon during this stage as it's easy to burn. When cooked, you can turn off the grill/broiler and let the salmon rest for a couple of minutes whilst you finish your noodles.
- Whilst the salmon is grilling/broiling (or whilst it's resting if you're not keen in doing both things at once), you can prepare the veg and noodles. Mix the lime juice, caster sugar and soy sauce in a small dish and set aside. Heat up a large frying pan and add the olive oil. When the oil is hot, add the mushrooms and cook for a couple of minutes on a medium heat. Then add in the garlic and chilli and cook for a further minute. Keep stirring to prevent the garlic from burning. Next add in the lime/sugar/sauce mix and bring to a bubble. Let it bubble for a couple of minutes to reduce a little, then add in the sugarsnap peas and cook for 1 minute. Add in the spring onions and kale and give everything a stir, and then add in your noodles. Heat everything through whilst stirring until the noodles are hot.
- Dish the noodles out onto 4 plates, then divide the salmon into 4 pieces and place on top of the noodles. Garnish with the lime wedges, spring onions/scallions and chopped chilli.