A new recipe for Tamari marinated salmon and mung bean noodles from our chef at 155 Bishopsgate, Alan Palmer. It’s really simple, but put in a little extra effort and marinate your salmon overnight – it’ll be worth the wait!
You will need:
- 1 x 180g Salmon supremes – cut in half
- 1 chilli – thinly sliced with seed
- 1 clove crushed garlic
- 1 thumb sized piece of grated ginger
- 1 stick lemongrass
- 1 tsp palm sugar
- 1/s tbsp coriander stalks
- 150ml tamari soy sauce
- 50g toasted white & black sesame seeds
Preheat oven to 230
To make the marinade, blitz chilli, garlic, lemongrass, ginger, palm sugar & coriander stalks in a food processor until smooth, and then pour in 100ml soy sauce while stirring.
Place 100ml of your marinade into a tupperware container, and place salmon flesh side down to marinade. Leave overnight. Try not to get any marinade on the skin.
To prepare your mung beans noodles, boil water in a saucepan and soak for about 3 minutes, stirring continuously. When soft, remove from the water and add the remaining tamari marinade. Stir in chopped coriander, 1 spring onion and chilli.
Remove the salmon from your marinade & pat dry with kitchen paper. Dip the flesh of the salmon into the toasted sesame seeds to cover.
Brush the skin with a little oil, and place on a baking tray in the oven for 6-8 minutes until cooked.
Allow to rest for 5 minutes before serving with your mung bean noodles.