The PERFECT flavour combination for salmon, this is my Asian Salmon with Chilli Lime Noodles

Soft, fall-apart salmon with a soy sauce and brown sugar glaze, nestled on a bed of Asian-style noodles.

It just needs to be eaten for dinner, and then for lunch the next day and for a bit of Nigella-style fridge snacking in between. The noodles are sweet, salty and just a little spicy. The perfect flavour combination!

Free printable recipe available on our site: https://www.kitchensanctuary.com/sticky-salmon-with-chilli-lime-noodles/

Ingredients:
▢4 tail-end salmon fillets - the wider, flatter salmon fillets
▢1 tbsp olive oil
▢¼ tsp garlic salt
▢1 tbsp light soy sauce
▢1 tbsp dark soy sauce
▢1 tbsp sesame oil
▢pinch of black pepper
▢3 tbsp light brown sugar

Noodles:
▢1 tbsp sesame oil
▢1 tbsp sunflower - or other flavourless oil
▢1 onion - finely sliced
▢1 red bell pepper - finely sliced
▢1 medium carrot - peeled and sliced into fine strips
▢¼ green cabbage - sliced into thin strips
▢2 chillies - sliced (I like to use a one red and one green – Fresno variety)
▢3 cloves minced garlic
▢800 g (280z) cooked/fresh medium egg noodles - (or 400g dried noodles, cooked) - *see tip 1
▢1 tbsp light soy sauce
▢1 tbsp dark soy sauce
▢1 tbsp chilli sauce - I use sriracha
▢2 tbsp tomato ketchup
▢Zest and juice of half a lime
▢¼ tsp white pepper
▢4 spring onions/scallions - chopped

Garnish:
▢1 lime - cut into wedges
▢2 spring onions/scallions - chopped finely
▢1 tsp sesame seeds - I like a mixture of black and white sesame seeds

Process:
For the Salmon
1. Preheat the grill (broiler) to high.

2. Place the salmon fillets, skin-side up on a grill tray lined with foil.

3. Place under the grill for 2 minutes.

4. Meanwhile, in a small bowl, mix together the 1 tbsp olive oil, ¼ tsp garlic salt, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, pinch of black pepper and 3 tbsp light brown sugar.

5. Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray).

6. Place under the grill (broiler) and cook for a further 4-6 minutes, basting once or twice until just cooked.

7. Remove the tray from the grill and cover with foil to rest while you make the noodles.

For the Noodles
1. Heat the 1 tbsp sesame oil and 1 tbsp sunflower oil in a wok or large frying pan over a high heat.

2. Add the sliced onion, sliced bell pepper and sliced carrot and fry for 2 minutes, moving everything with spatula regularly.

3. Add the sliced cabbage, the two sliced chillies and 3 cloves of minced garlic. Stir fry for one minute.

4. Add the noodles and toss everything together for 2 minutes.

5. Add the 1 tbsp light soy sauce,1 tbsp dark soy sauce, 1 tbsp chilli sauce, 2 tbsp tomato ketchup, the zest and juice of half a lime, the ¼ tsp white pepper and the four chopped spring onions.

6. Toss together, heating for a further 2-3 minutes until hot throughout.

Serve it up:
1. Divide the noodles between 4 plates or bowls and top each with a piece of salmon. Drizzle over the sauce from the salmon tray.

2. Serve topped with wedges of lime and a sprinkling of chopped spring onions and sesame seeds

✎ NOTES
*TIP 1: Using dried noodles instead of fresh
Cook the noodles as per the pack instructions. Once they're soft, drain the noodles and run them under cold water until they're completely cool. This stops the noodles sticking together whilst you're preparing the rest of the meal. Leave the noodles in the strainer until you're ready to use them.

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