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• Yield 4 Servings
• Level Medium

A seared Salmon served as main dish. Tastes great.
 

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Ingredients

• Grated rind and juice of 1 lime
• 15ml/1 tablespoon soy sauce
• 2 spring onions (scallions), sliced
• 1 fresh red chilli, seeded and finely chopped
• 2.5cm/1 in piece fresh root ginger, peeled and grated
• 1 lemon grass stalk, finely chopped
• 4 salmon fillets, each about 175g/6 ounces
• 30ml/2 tablespoon olive oil
• Salt and ground black pepper
• 45ml/3 tablespoon fresh coriander (cilantro), to garnish
• For the noodles:
• 250g/9 ounces medium egg noodles
• 30ml/2 tablespoon olive oil
• 1 carrot, cut into fine strips
• 1 red (bell) pepper, seeded and cut into fine strips
• 1 yellow (bell) pepper, seeded and cut into fine strips
• 115g/4 ounces mangetouts (snow peas)
• 15ml/1 tablespoon sesame oil

Directions

1. 1. Put the grated lime rind in a jug (pitcher) and pour in the lime juice. Add the soy sauce, spring onions, chilli, ginger and lemon grass. Session with pepper and stir well. Place the salmon in a shallow non-metallic dish and pour the lime mixture over. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2. Bring a large pan of lightly salted water to the boil and cook the noodles according to the instructions on the packet. Drain well and set aside.
3. 3. Brush a griddle pan with 15ml/l tablespoon of the olive oil and heat until hot. Remove the fish from the marinade. Pat dry and add to the griddle pan. Cook the salmon fillets for 6 minutes, turning once.
4. 4. When the salmon is almost cooked, add to the remaining marinade in a separate pan and heat through.
5. 5. While the fish is cooking, heat the remaining oil in a wok or large frying pan. Add the carrot and stir-fry for 3 minutes. Add the drained noodles, pepper strips and mangetouts and toss over the heat for 2 minutes more. Drizzle the sesame oil over and season well.
6. 6. Serve the salmon on a bed of noodles and vegetables. Garnish with coriander.