This is a recipe I came up with in January when, as we all do, I was trying to be extra virtuous. As good as my intentions were, I am not a plain fish and tasteless veggies kind of girl and I don’t do well with deprivation. I marinated the salmon to give it some flavour and had it with crunchy stir-fried vegetables and whole-wheat noodles. This dish is packed full of nutrients and adds a punch of flavour too..
- 2 crushed cloves of garlic
- 1 teaspoon of fresh grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon groundnut oil
- Zest of half a lime
- ¼ teaspoon chilli flakes
- 1 Salmon Fillet
- 1 Shallot, diced
- 1 clove of garlic, crushed
- ½ a red chilli diced, seeds removed
- Handful of thinly sliced carrot slicks
- Handful of green beans
- Handful of broccoli florets
- 2 tablespoons of soy sauce
- 1 nest of Blue Dragon Whole-wheat noodles
- Tablespoon of sesame seeds
- Place all the ingredients for the marinade in a zip lock bag. Shake to mix evenly and put the salmon into the bag. Close and allow to marinate at room temperature for an hour.
- When the salmon has been marinating for an hour, pour a tablespoon of olive oil into a pan and heat over medium heat. Fry the salmon until cooked all the way through – this will take roughly 10 minutes.
- While the salmon is cooking, cook the noodles according to packets instructions. Drain and put to the side.
- Heat a tablespoon of groundnut oil in a wok and heat over a high heat. Add the shallot garlic and chilli to the oil and toss. Add the broccoli, carrots and green beans. Toss together for 2-3 minutes.
- Add the drained noodles to the wok and toss together with the vegetables. Add the soy sauce and sesame seeds and toss again.
- Tip the contents of the wok onto a plate and top with the salmon. Garnish with a sprinkling of sesame seeds.