Prepare all your ingredients and tools beforehand. Start by filling and boiling the kettle, and preheat the oven to 250°C/480°F/gas mark 9. Take a 2cm piece of fresh ginger, 2 cloves of garlic, and a small red onion, peel them, and chop them roughly. Combine these in a blender with a red chili pepper and 1 tablespoon of soy sauce. Squeeze the juice of 2 limes into the mix and blitz it into a slurry. Taste it to ensure the sweet and salty flavors are balanced, then transfer it into an earthenware dish or a tin that can comfortably hold the salmon. Drizzle in a couple of lugs of olive oil, place the salmon in the dish skin-side up, and sprinkle with a pinch of five-spice and black pepper. Slide it onto the top shelf of the oven for 18 minutes, or until perfectly cooked.
Next, place a large saucepan over medium heat. Trim and finely slice 4 spring onions and add them to the pan with a good splash of olive oil. Slice a red chili and toss it in, then crush in 2 unpeeled garlic cloves. Peel and finely grate another 2cm piece of fresh ginger and mix everything well.
Stir in 1 teaspoon of five-spice and 3 teaspoons of cornflour to the spring onion mixture. Pour in 900ml of chicken stock and add 200g of sugar snap peas. Increase the heat to high, bring it to a boil, then taste and adjust the seasoning with soy sauce as needed. Add the noodles and cover with a lid.
Bring the broth to the table. Once the salmon is cooked, sprinkle it with the reserved coriander and transport it directly to the table. Use tongs to serve the noodles and broth into bowls, topping each with a piece of salmon and generous spoonfulls of the scrumptious sauce from the roasting tin.
Salmon with Asian noodle broth
Serves: 4 People
Prepare Time: 10
Cooking Time: 20
Calories: 450
Difficulty:
Easy
Easy Salmon Recipe
Ingredients
Directions
Prepare all your ingredients and tools beforehand. Start by filling and boiling the kettle, and preheat the oven to 250°C/480°F/gas mark 9. Take a 2cm piece of fresh ginger, 2 cloves of garlic, and a small red onion, peel them, and chop them roughly. Combine these in a blender with a red chili pepper and 1 tablespoon of soy sauce. Squeeze the juice of 2 limes into the mix and blitz it into a slurry. Taste it to ensure the sweet and salty flavors are balanced, then transfer it into an earthenware dish or a tin that can comfortably hold the salmon. Drizzle in a couple of lugs of olive oil, place the salmon in the dish skin-side up, and sprinkle with a pinch of five-spice and black pepper. Slide it onto the top shelf of the oven for 18 minutes, or until perfectly cooked.
Next, place a large saucepan over medium heat. Trim and finely slice 4 spring onions and add them to the pan with a good splash of olive oil. Slice a red chili and toss it in, then crush in 2 unpeeled garlic cloves. Peel and finely grate another 2cm piece of fresh ginger and mix everything well.
Stir in 1 teaspoon of five-spice and 3 teaspoons of cornflour to the spring onion mixture. Pour in 900ml of chicken stock and add 200g of sugar snap peas. Increase the heat to high, bring it to a boil, then taste and adjust the seasoning with soy sauce as needed. Add the noodles and cover with a lid.
Bring the broth to the table. Once the salmon is cooked, sprinkle it with the reserved coriander and transport it directly to the table. Use tongs to serve the noodles and broth into bowls, topping each with a piece of salmon and generous spoonfulls of the scrumptious sauce from the roasting tin.
