Salt and pepper salmon with spring onion noodles
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Salt and pepper salmon with spring onion noodles
Salmon is a good source of omega-3 fats, which help to keep your heart healthy. Try this speedy salmon for a midweek meal
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
26gr
Saturates
5gr
Carbs
57gr
Sugars
11gr
Fibre
7gr
Protein
35gr
Salt
3.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 4 tsp sesame oil
- 2cm piece root ginger, grated
- 1 garlic clove, crushed
- 1 tsp coarse ground black pepper
- ½ tsp coarse salt
- 250g boneless, skinless salmon fillets
- 1 bunch of spring onions, sliced
- 125g dried egg noodles
- 1 tbsp rice wine vinegar (or cider vinegar)
- 1 tsp caster sugar
- 2 tbsp reduced salt soy sauce
- 1 x 200g pack pak choi
Step by step
- Mix 2 teaspoons of sesame oil with the grated ginger, garlic, pepper and salt. Brush all over the fish and set aside.
- Heat the remaining sesame oil in a frying pan and stir-fry the spring onions for 3-4 minutes, until they are starting to caramelise. Remove from the pan and set aside, then return the pan to the hob. Fry the salmon fillets for 3-4 minutes on one side, then flip and continue to cook for a further 3 minutes, or until cooked through.
- Meanwhile, cook the noodles as per packet instruction. Mix the rice vinegar, sugar and 1 tablespoon of the soy together and toss through the drained noodles, with the cooked spring onions.
- Slice the pak choi in half through the core, and place in a microwave dish with 4 tablespoons of water. Cover and cook for 3 minutes. Once cooked, drain and dress with the remaining soy sauce.
- Divide the noodles between 2 bowls and top with the salmon and the pak choi.
