Asian Grilled Salmon with Sesame Egg Noodles

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Fresh salmon grilled to soft, flaky perfection is one of life’s greatest treats. I’m lucky to have a local shop right near my house that has a constant supply of fresh salmon fillets at a very reasonable price. Apparently the owner’s brother is a fisherman. Bless him. So any excuse has me rushing up to the Spar and trying a new salmon recipe. It’s also great for entertaining because it’s so quick to cook. This is one of my new ‘after-work entertaining’ meals – it’s very quick, but delicious and fancy enough to serve with glee. Grill the salmon to your preference – I like salmon to be medium rare in the centre, but as you can see in this photo I overcooked this piece a little. It was an unusually thin fillet and I wasn’t paying attention while grilling and it cooked through. But it was still amazing.

Asian Grilled Salmon with Sesame Egg Noodles

adapted from Damn Delicious

500g salmon fillet
1 red pepper, julienned
1 yellow pepper, julienned
200g baby marrow, julienned
400g egg noodles
2 tblsp soy sauce
1 tblsp sesame oil
spring onion, sliced diagonally
sesame seeds, to garnish

Sauce:
50ml honey
1 tblsp grated ginger
2 cloves garlic, crushed
2 tsp soy sauce
2 tsp sesame oil
2 tsp rice vinegar
2 tsp chilli sauce

Prepare noodles according to packet instructions (some noodles will be soaked in boiling water, some need to be boiled), and drain well. Stir fry the peppers and baby marrows in 2 tsp of olive or peanut oil until cooked, then turn off the heat and add the cooked noodles. Preheat the oven grill. Palpate the salmon fillet gently to check for small bones. If there are any, remove them. Place salmon on a large piece of foil on a baking sheet (folding up the edges of the foil to make edges so the sauce doesn’t escape everywhere), and pour over the combined sauce ingredients. Lift the salmon gently to make sure sauce gets underneath as well. Grill for 5 minutes on each side, basting with the surrounding sauce as desired. The sauce should caramelise a bit. Add the remaining soy sauce and sesame oil to the cooked veg & noodles and stir fry together for 2 minutes. Plate portions of salmon on top of a pile of veg noodles, and drizzle with remaining sauce. Garnish with spring onions and sesame seeds. Magnificent!

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