I’ve not yet managed to cook a 30 Minute Meal in 30 minutes and as I was cooking this dish for two I decided not to attempt the accompanying dessert. The salmon and noodle broth are very tasty and fairly healthy as long as you don’t overdo the salt. I’ve learnt the hard way that when cooking with vegetable stock it’s unlikely that additional salt is required.
The sauce for the salmon has a real kick and the noodles work perfectly with the fish. The recipe specifies four 180g fillets of salmon, pin-boned with the skin on, so you’ll probably need to buy them from a fishmonger or counter. It’s a little more expensive but nevertheless worth it as the salmon is the main attraction of the meal, with its lovely, crispy skin and spicy sauce. Attempting this dish with the prepackaged salmon fillets (usually around 120g, no skin) would probably be a bit disappointing, which is why I’ll cook this dish less frequently than some of the other 30 Minute Meals.
- Preheat the oven to 250°C and boil the kettle.
- Peel the ginger, then peel and roughly chop the onion and place in a blender.
- Crush two garlic cloves into the blender along with the chili and soy sauce.
- Squeeze in the juice of the limes and blend until you have a smooth sauce.
- Pour the sauce into an ovenproof dish that can accomodate the salmon fillets without too much excess room. The idea is to poach the salmon while it bakes in the oven.
- Place the salmon on a chopping board and evenly score a few 1cm deep slices into the skin. This will help the salmon to absorb the flavour of the sauce as well as helping it to cook more quickly.
- Drizzle a little olive oil over the salmon and then sprinkle on some Chinese five-spice, salt and pepper. Place the fillets into the ovenproof dish, skin side up, then put it into the oven on the top shelf to cook for 18 minutes.
- Start the salad by emptying the beansprouts into a large bowl. Place a few coriander leaves to one side to use later as a garnish then remove the remaining leaves from the stalks. Slice up the stalks and add them to the beansprouts.
- Now start the broth by heating a little olive oil in a saucepan on a medium heat. Trim and slice the spring onions and the red chilis and then place them into the pan.
- Crush two garlic cloves into the saucepan.
- Peel and grate the ginger into the saucepan and fry for a few minutes.
- Place a frying pan on a low heat, then add a splash of olive oil and the cashews. Toast them until they start to colour.
- Stir in one teaspoon of Chinese five-spice and three teaspoons of cornflour to the pan containing the broth. Don't be alarmed if everything looks a little dry.
- Add the vegetable stock and sugar snap peas then turn up the heat. Once the broth is boiling, taste it and add extra soy sauce if necessary. Add the noodles then put a lid on the saucepan and boil for another five minutes.
- Remove the pan containing the cashews from the heat and drizzle over the honey, making sure the cashews are completely coated.
- Finely slice the chili half and peel the mango with a speed peeler. Remove the stone from the mango, slice or cube it, then add it to the salad along with the chili and cashews.
- Dress the salad with soy sauce, sesame oil, extra virgin olive oil and the juice from one lemon or lime. If you're unsure about quantities, keep tasting as you go.
- By now the salmon should almost be cooked and the skin should look crispy. Divide the noodle broth between bowls and top with a fillet of salmon. Be sure not to waste any excess sauce - spoon it on top of the salmon.