4 darnes Salmon
3 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic-chopped
Pinch crushed chilli flakes
Mix together the soy sauce and honey in a medium sized bowl. Sprinkle in the chopped garlic and chilli flakes and mix well. Add in the salmon and stir to ensure that the salmon is thoroughly coated with the soy and honey glaze.
Preheat the oven to 190C/375F/Gas Mark 5
Line a baking tray with some parchment paper and place the salmon and marinade on the tray and bake for 18-20 minutes until the salmon is cooked thoroughly.
Asian-style Noodles:
7oz/200g medium egg noodles
1 red chilli-chopped very finely
2 cloves of garlic-chopped
1 medium onion-sliced thinly
16 cherry tomatoes
1 courgette-sliced
1 ½ mixed peppers
5-6 mushrooms-sliced
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
Bring a large saucepan of water to the boil and cook the noodles according to their packet instructions.
Heat a large wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
Add a little oil to the wok together with the chilli, garlic and onions and sauté quickly for 2-3 minutes
Next add in the sliced courgette, peppers, cherry tomatoes allow these to cook quickly for approximately 2-3 minutes on a high heat.
Mix together the sweet chilli sauce and the soy sauce.
When the vegetables are almost fully cooked, add in the cooked noodles and the sweet chilli sauce and soy mixture and allow to cook for a further 2-3 minutes.
Correct the seasoning of the dish at this stage
Divide the noodle mixture between 4 large serving bowls and place one of the baked salmon darnes on top of each.
