RECIPE: HOW TO DO PEANUT, SESAME AND GINGER NOODLES WITH WILD ALASKAN SALMON

A quick and easy salmon recipe, served with peanut and sesame noodles is big on fresh flavours.

RECIPE PEANUT, SESAME AND GINGER NOODLES WITH WILD ALASKAN SALMON

2 frozen skinless salmon fillets (we like wild Alaskan salmon, widely available)
2 tsp toasted sesame oil
1 tsp peanut butter
2 tbsp ginger paste (or grated fresh ginger)
Juice 1 lime, plus wedges to serve
2 tbsp dark soy sauce
300g ready-cooked egg noodles
1 red chilli
4 spring onions
Bunch fresh coriander

Heat the oven to 180°C/fan160°C/gas 4. Put the frozen salmon fillets on a baking tray, cover tightly with foil, then bake for 15 minutes or until cooked through, turning over after 8 minutes.
Meanwhile, whisk half the sesame oil with the peanut butter, ginger paste, lime juice and soy sauce in a bowl.
Heat the remaining oil in a large wok, then add the noodles with a splash of water. When the noodles are heated through, take the wok off the heat and dress the noodles in the sauce.
Deseed the chilli and slice into strips. Slice the spring onions and coarsely chop the coriander.
Remove the salmon from the oven, then flake it through the hot noodles with the chilli, spring onions and coriander. Serve with lime wedges for squeezing over.