Hayley’s Chilli, Ginger & Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles
Ingredients (serves. 2)
2 salmon fillets
Half red chilli, de-seeded and chopped finely
2 cloves of garlic, chopped finely
2cm piece of root ginger, chopped finely
1 tbsp honey
1 tsp chinese 5 spice
2 tbsp soy sauce
Small bag of pea shoots
2 spring onions, chopped
1 red pepper, cut into thin slices
1 small carrot, shaved
1 small bag of stir fry cabbage (optional)
2 portions of dried egg noodles
1 tbsp sesame oil
Pre-heat the oven the 200c.
Lay each fillet of salmon onto a square piece of foil (enough so you can wrap the foil into a parcel around the salmon). Pour the honey over each piece of salmon and lightly rub into the flesh so that its all covered. Then sprinkle the chilli, garlic and ginger over the top of each piece of salmon. Finally sprinkle the 5 spice over the top of each fillet and wrap into individual parcels, just tight enough to infuse all the flavours and ensure none of the juice spills out. put the parcels into a baking dish.
Meanwhile, cook the noodles according to the packet instructions and leave to one side to reheat once the salmon is ready. For the stiry fry, heat a wok with sesame oil and let it get really hot, until you can see it start to smoke. Add the stir fry and toss in the oil for around 2 mins. Leave to one side to reheat once the salmon is ready.
Pop the salmon into the oven and bake for 15mins. Remove from the oven, carefully open the parcels and return to oven to cook for a further 5 minutes.
Finally reheat the the noodles and stir fry veg. Place the veg onto the plate and carefully lay the salmon on top. Spoon the noodles into a ramakin or small cup to create a mould, push down and then tip out onto the plate. For an extra crunch, you can sprinkle the dish with sesame seeds if you wish.