Ginger Salmon with crunchy stir fried veggies and wholewheat noodles


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..


Marinade Ingredients

  • 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

Stirfry Ingredients

  • 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


  1. 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.
  2. 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.
  3. While the salmon is cooking, cook the noodles according to packets instructions. Drain and put to the side.
  4. 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.
  5. Add the drained noodles to the wok and toss together with the vegetables. Add the soy sauce and sesame seeds and toss again.
  6. Tip the contents of the wok onto a plate and top with the salmon. Garnish with a sprinkling of sesame seeds.



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