1tspsesame seedsI like a mixture of black and white sesame seeds
Instructions
For the Salmon:
Preheat the grill (broiler) to high.
Place the salmon fillets, skin-side up on a grill tray lined with foil.
4 tail-end salmon fillets
Place under the grill for 2 minutes.
Meanwhile, in a small bowl, mix together the olive oil, garlic salt, light soy sauce, dark soy sauce, sesame oil, black pepper, and light brown sugar.
1 tbsp olive oil, ¼ tsp garlic salt, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, pinch black pepper, 3 tbsp light brown sugar
Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray).
Place under the grill (broiler) and cook for a further 4-6 minutes, basting once or twice until just cooked.
Remove the tray from the grill and cover with foil to rest while you make the noodles.
For the Noodles:
Heat the 1 tbsp sesame oil and 1 tbsp sunflower oil in a wok or large frying pan over a high heat.
1 tbsp sesame oil, 1 tbsp sunflower
Add the sliced onion, sliced bell pepper, and sliced carrot and fry for 2 minutes, moving everything with spatula regularly.
1 onion, 1 red bell pepper, 1 medium carrot
Add the sliced cabbage, sliced chillies, and minced garlic. Stir fry for one minute.
¼ green cabbage, 2 chillies, 3 cloves minced garlic
Add the noodles and toss everything together for 2 minutes. (I find it's easier to use a set of tongs for this).
800 g (1.75 lbs) cooked/fresh medium egg noodles
Add the light soy sauce, dark soy sauce, chilli sauce, tomato ketchup, the zest and juice of half a lime, white pepper, and chopped spring onions.
1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp chilli sauce, 2 tbsp tomato ketchup, zest and juice of half a lime, ¼ tsp white pepper, 4 spring onions/scallions
Toss together, heating for a further 2-3 minutes until hot throughout.
Serve it up:
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.
Serve topped with wedges of lime and a sprinkling of chopped spring onions, and sesame seeds.
1 lime, 2 spring onions/scallions, 1 tsp sesame seeds
Video
Notes
*TIP 1: Using dried noodles instead of freshCook the noodles as per the pack instructions. 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.Can I use a different fish?Yes - trout works great! You could also do it with sea bass or white fish fillets such as cod or pollack. If you're using trout or sea bass fillets, cook for a minute or two less, as they're very thin fillets, so will cook quickly.Eat it cold for lunch!Although this recipe is for a serving hot, it also tastes great cold for lunch. Simply cook the salmon, then cool, cover and refrigerate for up to a day.The noodles can be cooked, cooled, covered and refrigerated for a day too. Nutritional information is per portion (this recipe serves 4).