Asian Salmon & Soba Noodle Stir Fry
Although I'm usually a crispy skin salmon kind of girl, this baked salmon is a very popular go to recipe in our house! An easy mid week meal where you can even marinate the salmon the night or a few hours before to cut down the prep time. These veggies are great options but feel free to sub in broccoli, red cabbage, snow peas, capsicum, zucchini, mushrooms or whatever the seasons bring.
Serves 4
Ingredients
Marinade:
1/4 cup tamari
2 tablespoon sweet chilli sauce
1 tablespoon mirin
1 tablespoon fish sauce
1/2 lemon (juice)
1 tablespoon ginger, grated
4 fillets of salmon
1 x onion, diced
1 x garlic, crushed
2 x carrots, sliced into thin half moons
1 bunch broccolini, cut into 2pm lengths
1 bunch boy choy, roughly sliced
2/3 packet soba noodles
Coriander and spring onion to serve.
Directions
Preheat oven to 180C. Combine the marinade ingredients and place in a baking dish with the salmon. Turn the salmon to coat and then bake for 15-20 minutes or until salmon flakes away.
Bring a saucepan of water to the boil. Add your noodles and cook 3-4 minutes before draining.
Meanwhile heat your wok to medium-high heat and add the onion and garlic for 1 minute. Next add the carrot and broccolini for 2-3 minutes. Lastly add the boy choy and cook until the darker green leaves are just wilted. Add your noodles to the wok and toss. Plate up the stir fry and top with salmon, spooning over any the marinade left in the dish.
Top with coriander and spring onion to serve. Kim chi also a great accompaniment.
Wanting some more easy mid-week meals? Try these;
