Salmon Satay Noodles

Serves 2

INGREDIENTS:

80ml soy sauce

Juice and zest of 1 lime

60ml toasted sesame oil

1 tbsp honey

1 tbsp rice wine vinegar

2 garlic cloves, crushed

2-inch piece of fresh ginger, thinly sliced

1 tbsp hoisin sauce

2 filets of salmon

1 tbsp peanut butter

2 egg noodle nests

1 large red bell pepper, thinly sliced

2 small pak choi, halved

1 tbsp peanuts, chopped

1 spring onion, thinly sliced

1 tbsp fresh coriander, chopped

Sea salt and freshly ground black pepper

To serve:

1 lime, cut in half

METHOD:

Start by making the satay sauce. Place the soy sauce, lime juice and zest, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce, and peanut butter, along with one tablespoon of water in a blender. Blend until you reach a smooth consistency.

Place the two salmon filets in a bowl, and pour over half of the sauce. Mix the sauce well into the salmon, cover and place in the refrigerator for 30 minutes.

Place a frying pan over a medium heat, and add a dessertspoon of olive oil. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 5 minutes, or until browned on the bottom, and then turn and cook for 5 minutes or until cooked. Transfer the salmon to a plate, cover and allow to rest. 

Cook the noodles according to the packet instructions, and then set aside.

Add the sliced red peppers and pak choi to the frying pan and cook, stirring constantly, for 2-3 minutes, or until tender-crisp. Add the rest of the satay sauce to the frying and heat through. Add the noodles to the pan and toss to coat with the sauce. 

Distribute the noodles and vegetables evenly among 2 warmed bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, spring onions, and the fresh coriander. Serve with lime wedges.