Soy and orange salmon with noodles

How to make Soy and orange salmon with noodles recipe

Serves 4

Preparation time 5 minutes, Cooking time 10–15 minutes

Ingredients:
4 skinless salmon fillets, about 175 g (6 oz) each
spray olive oil, for oiling
250 g (8 oz) dried soba noodles
4 tablespoons dark soy sauce
2 tablespoons orange juice
2 tablespoons mirin (rice wine)
2 teaspoons sesame oil
2 tablespoons sesame seeds

Method:
Remove any bones from the salmon fillets and put the salmon in a bowl. Heat a heavy-based frying pan until hot and spray lightly with oil. Add the salmon and cook for 3–4 minutes on each side or until cooked through. Remove from the pan, wrap loosely in foil and leave to rest for 5 minutes.

Meanwhile, cook the noodles in a large saucepan of boiling water for about 5 minutes, or according to the packet instructions, until just tender.

While the noodles are cooking, mix together the soy sauce, orange juice and mirin in a bowl, then pour into the frying pan and bring to the boil. Reduce the heat and simmer for 1 minute.

Drain the noodles well, return to the pan and toss with the sesame oil and sprinkle over the seeds. Divide the salmon among 4 serving bowls and top with the sauce. Serve with steamed sugar snap peas.

For salmon, orange & soy parcels, put each salmon fillet on a 30 cm (12 inch) square of foil. Draw the foil edges up to form ‘cups’ and add the soy sauce, orange juice and mirin as above, along with 2 sliced spring onions, 2 sliced garlic cloves and 2 teaspoons peeled and grated fresh root ginger.

Seal the edges of the foil together to form parcels, transfer to a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove from the oven and leave to rest briefly, then serve with steamed rice.

Soy and orange salmon with noodles