16 seasonal suppers for the festive break
Try these great ways to use four hearty winter ingredients, on the table in 30 mins or less
Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas
Serves 2 Prep 10 mins Cook 15 mins £ 3.07 a portion 444 kcals, 17g fat, 3g sat. fat, 8g sugar
2 x 100g salmon fillets FOR THE MARINADE
2 tsp reduced salt tamari or soy sauce 2cm piece ginger, peeled and grated 1 garlic clove, finely chopped 2 tbsp lemon or lime juice 1 tsp sesame oil
FOR THE STIR-FRIED NOODLES
85g vermicelli rice noodles 2 tsp rapeseed oil 1 tsp sesame oil 1 spring onion, trimmed and sliced 1 garlic clove, finely chopped ½ red chilli, deseeded and chopped 2cm piece ginger, peeled and chopped 100g sugar snap peas 100g pak choi (or spinach) 1 large red pepper, sliced 1 tsp tamari or soy sauce 1 tsp Thai fish sauce juice ½ lime 1 tbsp finely chopped coriander
1 Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and coat in the marinade. Cover with cling film and leave to sit for 10 mins.
2 Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
3 Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Add any remaining marinade and let it sizzle for 10 secs.
4 In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling. To serve, top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.