Salmon with stir-fried vegetables and rice noodles

This is a cheat because not only is not vegetarian but also I didn’t cook it in the bedsit – this was made in my Grandma’s nice big kitchen for her and me. It is tasty though, and you could easily substitute the salmon for tofu or Quorn chunks and just marinade for a while before chucking them in the stir-fry.

Serves 2

2 salmon fillets
Big piece root ginger
4 garlic cloves
Soy sauce
Sweet chilli sauce
Lemon juice
1 big carrot
An onion
Broccoli
Handful of mushrooms
Handful frozen sweetcorn
Olive/sunflower/sesame/peanut oil
Cashews (optional)

Peel and finely chop the ginger and garlic. Marinade the salmon fillets in soy sauce, sweet chilli sauce and lemon juice (to taste), and dot the fish with half the garlic and ginger. Bake at gas mark 6 for 15mins.

Meanwhile, chop the onions and stir-fry on a medium heat for a minute or two. Add the rest of the ginger and garlic, then the broccoli, sliced carrot, sliced mushrooms and frozen sweetcorn. Stir-fry for 5-10mins, depending how cooked you like your vegetables.

Cook the rice noodles for 2-3mins in boiling water, then drain and add to the vegetables.

Serve the vegetables with a piece of salmon and some of the cooking liquid on top, and sprinkle with toasted cashews if you like.

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