Salt and pepper salmon with spring onion noodles
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Salt and pepper salmon with spring onion noodles
Salmon is a good source of omega-3 fats, which help to keep your heart healthy. Try this speedy salmon for a midweek meal
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
26gr
Saturates
5gr
Carbs
57gr
Sugars
11gr
Fibre
7gr
Protein
35gr
Salt
3.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 tsp sesame oil
- 2cm piece root ginger, grated
- 1 garlic clove, crushed
- 1 tsp coarse ground black pepper
- ½ tsp coarse salt
- 250g boneless, skinless salmon fillets
- 1 bunch of spring onions, sliced
- 125g dried egg noodles
- 1 tbsp rice wine vinegar (or cider vinegar)
- 1 tsp caster sugar
- 2 tbsp reduced salt soy sauce
- 1 x 200g pack pak choi
Step by step
- Mix 2 teaspoons of sesame oil with the grated ginger, garlic, pepper and salt. Brush all over the fish and set aside.
- Heat the remaining sesame oil in a frying pan and stir-fry the spring onions for 3-4 minutes, until they are starting to caramelise. Remove from the pan and set aside, then return the pan to the hob. Fry the salmon fillets for 3-4 minutes on one side, then flip and continue to cook for a further 3 minutes, or until cooked through.
- Meanwhile, cook the noodles as per packet instruction. Mix the rice vinegar, sugar and 1 tablespoon of the soy together and toss through the drained noodles, with the cooked spring onions.
- Slice the pak choi in half through the core, and place in a microwave dish with 4 tablespoons of water. Cover and cook for 3 minutes. Once cooked, drain and dress with the remaining soy sauce.
- Divide the noodles between 2 bowls and top with the salmon and the pak choi.
