- 2 salmon fillets (around 125g each)
- 2 tbs sweet chilli sauce
- 2 nests egg noodles
- 1 pack pak choi
- large handful mangetout
- 1 tbs light soy sauce
- Toasted sesame oil to drizzle
- toasted sesame seeds
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 which works really well with a simple side of noodles and vegetables. I use pak choi as it's a favorite and I like mange tout as it's easy to cook alongside the noodles. Steaming the pak choi helps to retain its crunch but you could easily cook it in the pan with the noodles if you don't have a steamer.
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 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 at least twice a week as it's so quick yet still satisfying. There's minimal chopping involved and cooking the vegetables in the same pan as the noodles saves time and washing up. The vegetables and noodles can be prepared while the salmon is roasting so I usually manage to cook the entire meal in around 15 minutes.
Update: I've taken another picture of this dish based on the comment about the salmon not looking exciting. It isn't a particularly beautiful dish and the salmon doesn't take on much colour as it's baked in the oven. Having said that, it tastes great and is light and satisfying, so I'm okay with it not being super pretty.
- Preheat the oven to 200°C and fill and boil the kettle.
- Place the salmon on a lightly oiled baking sheet and cover both fillets with the 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 the pak choi and pull the leaves apart. Wash the pak choi thoroughly.
- Wash the mange tout and slice them in half lengthways.
- Fill a saucepan with boiling water and add the noodles. I use Sharwood egg noodles which take around 4 - 5 minutes to cook. After a minute and a half of boiling the noodles, add the mange tout to the saucepan.
- If you have a steamer that fits over your saucepan, 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 after you've added the mange tout.
- When the timer for the noodles has sounded check that the noodles are soft. Sometimes they need an extra minute due to the addition of the vegetables.
- Drain the noodles and vegetables then add them back into the saucepan. Add the soy sauce and drizzle over a little sesame oil. Toss to coat the noodles and vegetables.
- Once the salmon has cooked through, transfer the noodles and vegetables into two deep bowls and then place the salmon on top. Sprinkle over the toasted sesame seeds if using.