Name: Sticky Salmon with Chilli Lime Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 500 - 750 g piece of skin-on boneless salmon (or 4 tail-end salmon fillets); 1 tbsp olive oil; 1/4 tsp garlic salt; 2 tbsp soy sauce; 1 tbsp sesame oil; pinch of black pepper; 1 and a 1/2 tbsp dark brown sugar; 200 g dried flat rice noodles; Juice of 1 lime; 3 tbsp caster/granulated sugar; 3 tbsp soy sauce; 1 tbsp olive oil; 75 g mushrooms (chopped into large chunks); 2 cloves garlic (peeled and crushed); 1 red chilli (chopped); 100 g sugarsnap peas; 4 spring onions/scallions (chopped); 100 g kale; 1 lime (cut into wedges); 1 spring onion/scallion (chopped finely); Half a chilli (chopped, chopped finely)

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Sticky Salmon with Chilli Lime Noodles, 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!

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.

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 🙂

Sticky Salmon with Chilli Lime Noodles Recipe:

Sticky Salmon with Chilli Lime Noodles

Sticky Salmon with Chilli Lime Noodles, 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!

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Dinner

Cuisine: Asian

Servings: 4 people

Author: Nicky Corbishley

Ingredients

Salmon and glaze:

500 - 750 g piece of skin-on boneless salmon (or 4 tail-end salmon fillets)
1 tbsp olive oil
1/4 tsp garlic salt
2 tbsp soy sauce
1 tbsp sesame oil
pinch of black pepper
1 and a 1/2 tbsp dark brown sugar

Noodles:

200 g dried flat rice noodles
Juice of 1 lime
3 tbsp caster/granulated sugar
3 tbsp soy sauce
1 tbsp olive oil
75 g mushrooms chopped into large chunks
2 cloves garlic peeled and crushed
1 red chilli chopped
100 g sugarsnap peas
4 spring onions/scallions chopped
100 g kale

Garnish:

1 lime cut into wedges
1 spring onion/scallion chopped finely
Half a chilli chopped, chopped finely

Instructions

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.

Recipe Notes

Any leftover salmon can be cooled quickly, wrapped in foil and refrigerated to eat cold the next day.

Nutritional information is per serving, based on 500g salmon

Nutritional Information

Nutrition Facts

Sticky Salmon with Chilli Lime Noodles

Amount Per Serving

Calories 596 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 3g 15%

Cholesterol 82mg 27%

Sodium 1576mg 66%

Potassium 1116mg 32%

Total Carbohydrates 65g 22%

Dietary Fiber 2g 8%

Sugars 16g

Protein 36g 72%

Vitamin A 61.7%

Vitamin C 84.5%

Calcium 9.9%

Iron 19.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Sticky Salmon with Chilli Lime Noodles

Sticky Salmon with Chilli Lime Noodles Recipe:

Sticky Salmon with Chilli Lime Noodles

Ingredients

Salmon and glaze:

Noodles:

Garnish:

Instructions

Recipe Notes

Nutritional Information

FREE recipe eBook!

Comments

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Sticky Salmon with Chilli Lime Noodles Recipe:

Sticky Salmon with Chilli Lime Noodles

Ingredients

Salmon and glaze:

Noodles:

Garnish:

Instructions

Recipe Notes

Nutritional Information

FREE recipe eBook!

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Comments

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