Soy & ginger salmon with rice noodles
A quick dinner for 2 with a fragrant soy and orange sauce. A great way to use up veg!
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 265g pack Waitrose Duchy Organic Scottish Salmon Fillets, skin removed
- 1 Essential Orange, juice
- 2 tbsp reduced-salt soy sauce
- 1 clove garlic, finely grated
- 10g ginger, peeled and finely grated
- 275g pack microwaveable rice noodles
- ½ tsp toasted sesame oil
- ½ Essential Red Pepper, deseeded and finely sliced
- 100g Essential Cucumber, cut into matchsticks
- 2 Essential Salad Onions, finely sliced
- ½ tsp clear honey
In a saucepan that will fit the salmon fillets snugly and for which you have a lid, combine the orange juice, soy sauce, garlic and ginger. Bring to a simmer and reduce by half (about 2 minutes). Reduce the heat to a very low simmer, add the salmon fillets and cover tightly with the lid. Cook for 3 minutes, then turn the salmon, cover again and cook for a final 3 minutes, until the fish is cooked through and opaque (thicker fillets may require more time).
Meanwhile, heat the rice noodles according to pack instructions, then toss in a bowl with the sesame oil. Leave to cool for 1 minute, then toss in the pepper, cucumber and salad onions. Divide the noodles and vegetables between two bowls and sit the salmon fillets on top. Stir the honey into the remaining sauce in the pan and spoon over.
Mix and match the vegetables in this dish, depending on what you have in the fridge. Shredded carrot or steamed asparagus would work really well.
And to drink...
Cave de Beblenheim Pinot Gris Reserve, Alsace, France (75cl), is a deliciously elegant and great-value white wine.
Typical values per serving when made using specific products in recipe