Sam's Dish of the Month - Salmon with Noodles, Ginger and Chilli
Salmon with noodles, ginger and chilli
Wild salmon is very reasonably priced at the moment and available from your fishmonger or supermarkets. Whilst we sometimes want to preserve its delicate flavour at other times we want to give it a bit of a kick. The addition of chilli and ginger bring just the right amount of heat to this dish.
Serves 4
4 fillets of salmon
Pack of fresh egg noodles
500 grams pak choi - shredded
1 litre fresh chicken stock
Small piece fresh ginger – peeled and sliced thinly
One red chilli – deseeded if you don’t want too much heat – sliced finely
One clove garlic, peeled and sliced thinly
Begin by heating the chicken stock and reducing slightly. Add the ginger, chilli and garlic.
Heat a frying pan until very hot and add a little vegetable oil. Place the salmon skin side down in the hot pan. When the colour of the salmon has changed about halfway through, turn over and turn off the heat. The salmon will cook through in the residual heat of the pan.
Stir fry the pak choi for a few minutes until just wilted.
Bring a pan of salted water to the boil. Add the egg noodles and cook for a few minutes.
To serve
Pour the broth into a large soup bowl. Pile the noodles into the centre of the bowl and top with the salmon.
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