I discovered sweet chilli coated salmon after buying The Saucy Fish Company's salmon fillets, which come with a sachet of chilli, lime, and ginger sauce. Coating the salmon in a sweet sauce before roasting it results in a lovely, sticky, glazed fillet that works really well with a simple side of noodles and vegetables. I usually use pak choi as it's a favourite and is easy to cook alongside the noodles.
After cooking salmon fillets over and over I've discovered that the cooking instructions they come with are pretty generous. The packet usually suggests around 20 minutes but I've found that 13 - 15 minutes in a non-fan-assisted oven (preheated to 200°C) works well. The salmon ends up being cooked all the way through without drying out.
We eat this meal often as it's so quick and satisfying. There's minimal chopping involved and boiling or steaming the pak choi in the same pan as the noodles saves time and washing up. The pak choi and noodles can be prepared while the salmon is roasting so I usually manage to cook the entire dish in around 15 minutes.
- light olive oil or rapeseed oil (for oiling the baking tray)
- 2 salmon fillets (around 125g each)
- 2 tbsp sweet chili sauce
- 2 nests dried egg noodles (around 125g)
- 1 pack pak choi (2-3 clusters)
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil to drizzle
- ½ tsp toasted sesame seeds (optional)
- Preheat the oven to 200°C (180°C fan) and fill and boil a kettle.
- Place 2 fillets of salmon on a lightly oiled baking tray and cover with 2 tablespoons of sweet chilli sauce. Place in the oven and set the timer to 13 minutes (or longer if you're using larger fillets).
- While the salmon is roasting, trim the ends from 2-3 clusters of pak choi and pull the leaves apart. Wash the pak choi thoroughly.
- Fill a saucepan with boiling water and add 2 nests (around 125g) of dried egg noodles. Cook according to the instructions on the packet.
- If you have a steamer that fits over the saucepan that's cooking the noodles, place the pak choi in it and steam it for around 3 minutes. If you don't have a steamer, add the pak choi to the saucepan a minute and a half before the noodles are done.
- When the timer for the noodles goes off check that the noodles are soft. Sometimes they need another minute because of the pak choi.
- Drain the noodles and pak choi then add the noodles back into the saucepan. Add 1 tablespoon of soy sauce and drizzle over a teaspoon of sesame oil. Toss to coat the noodles.
- Once the salmon has cooked through, transfer the noodles into two deep bowls, add the pak choi and place the salmon on top. Sprinkle over ½ a teaspoon of sesame seeds if using.