Salmon Quick

Pantry-glazed chilli salmon noodles

Name: Pantry-glazed chilli salmon noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 spring onions, green part only, shredded; 1kg skinless salmon fillet, pin-boned; 2 tbs dark soy sauce; 1 tbs maple syrup; 1 1/2 tbs light soy sauce; 2 tbs tahini; 1 tbs Chinese black (chinkiang) vinegar (from Asian food shops); 2 tsp sesame oil; 1 tsp chilli oil; 500g cellophane rice noodles (from Asian food shops – substitute rice noodles); Torn dried chillies (optional) and baby shiso, to serve

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by Charlotte Binns-McDonald

Mar 13, 2018

You only need three fresh ingredients to make this vibrant meal. The rest you'll find in your pantry. Easy dinner here we come.

3 spring onions, green part only, shredded
1kg skinless salmon fillet, pin-boned
2 tbs dark soy sauce
1 tbs maple syrup
1 1/2 tbs light soy sauce
2 tbs tahini
1 tbs Chinese black (chinkiang) vinegar (from Asian food shops)
2 tsp sesame oil
1 tsp chilli oil
500g cellophane rice noodles (from Asian food shops – substitute rice noodles)
Torn dried chillies (optional) and baby shiso, to serve

Method

1.

Heat oven grill to high heat and grease a baking tray.
2.

Place the spring onion in a bowl of iced water and stand for 10 minutes to curl. Drain, pat dry with paper towel and set aside.
3.

Combine dark soy sauce and maple syrup in a bowl. Place salmon, skinnedside down, on prepared tray and brush with maple mixture. Grill, checking regularly, for 8-10 minutes or until just cooked through. Set aside, loosely covered with foil, for 3 minutes to rest.
4.

Meanwhile, to make dressing, combine light soy sauce, tahini, vinegar and oils in a bowl and set aside.
5.

Cook noodles according to packet instructions and drain. Divide noodles among serving bowls. Pull salmon apart into large pieces and use to top noodles. Drizzle with a little dressing, and scatter with spring onion, chilli, if using, and shiso. Serve with remaining dressing.