Soy Soy Summer Salmon

Ingredients
Serves 2

2 Salmon Fillets 6-8oz/200g

Marinade
3 Tbsp honey
1 Tbsp light soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
Juice of half a lemon
1 Inch of ginger peeled and diced

Noodles
200g Dried egg noodles
20 ml Sesame oil
20ml Light soy sauce
1 Small red chilli (sliced)
100g Sugar snap peas (roughly chopped)
100g Baby corn (roughly chopped)

Garnish
1 Tbsp sesame seeds
2 Sprigs coriander
2 Quarters of lime

Method

1. Start by making the marinade. Mix all of the ingredients together in a container and place the salmon in the marinade. Cover and put into the fridge for a minimum of half an hour (the longer it is left the better the flavour will be).
    
2. Heat up a frying pan without oil and dry fry the sesame seeds for approximately 1–2 minutes then set aside for later.
    
3. Plunge the noodles into boiling water for 1 minute then remove from the heat and cover. Set aside and leave for a further 2 minutes (or follow the packet instructions).
    
4. Drain the noodles whilst they are still hot, place into a bowl and dress with sesame oil and soy sauce. Mix through the sliced red chillies, sugar snap peas and baby corn.
    
5. Heat up a griddle pan with a light brushing of olive oil and place the salmon in the pan skin side down. Cook for 2-3 minutes (or until you can see the salmon starting to change to a very pale pink colour at the side) then turn over. Turn the heat down by half, cover the pan and leave for a further 3-4 minutes to cook through.
    
6. Whilst the salmon is cooking split the noodles into 2 bowls/plates (whichever you prefer), place the fillet of salmon on top of each bed of noodles skin side up. Sprinkle with the toasted sesame seeds and place the coriander and lime wedge on top and serve. Enjoy!

Recipe courtesy of Oca, Sale.