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Noodles, pasta and rice have been my absolute saviour since the lockdown began. They are a good source of carbohydrates for growing children and you can sneak lots of delicious flavour, veggies and protein to make a tasty balanced meal. This recipe would work well with prawns thrown in at the last minute, or with any white firm fish, such as cod, haddock, hake or pollock. I’ve said it before, but put a sticky sauce on a piece of fish and even the most reluctant fish eater will enjoy. This is how both my boys learnt to love fish.
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Serves 4
INGREDIENTS
Marinade
1 clove crushed garlic
1 teaspoon grated ginger
2 tablespoons honey
4 tablespoons soy sauce
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4 salmon fillets
1 onion finely sliced
3 cloves garlic - crushed
1 teaspoon grated ginger
2 courgettes - cut into matchsticks
12-15 Tenderstem broccoli spears - sliced in half
4 nests of dried noodles
3 spring onions - sliced
Sesame seeds to serve
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METHOD
Preheat the oven to 210 degrees.
Mix the marinade ingredients in a bowl and add the salmon fillets. Leave for 20 minutes.
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Place a pan of water on the heat to cook the noodles.
Sprinkle the salmon with sesame seeds and season. Place the salmon (reserving the marinade) in the oven for 8-10 minutes.
Start by sautéing the onions until soft. Add ginger and garlic, followed by courgettes and broccoli. Cook for a few minutes stirring from time to time. Season and loosen with a little water if it starts to stick. Cook the noodles 2 minutes less than the packet instructions. Drain and toss the noodles and the remaining marinade with the vegetables, warm through for 1-2 minutes. Add the spring onion. Remove the salmon from the oven and place on top of the noodles.
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