Asian Seared Salmon

Serves 4

INGREDIENTS

grated rind and juice of 1 lime
15ml/1 tbsp soy sauce
2 spring onions (scallions), sliced
1 fresh red chilli, seeded and finely chopped
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lemon grass stalk, finely chopped
4 salmon fillets,  each about 175g/6oz
30ml/2 tbsp olive oil
salt and ground black pepper
45ml/3 tbsp fresh coriander (cilantro), to garnish

For the noodles
250g/9oz medium egg noodles
30ml/2 tbsp olive oil
1 carrot, cut into fine strips
1 red (bell) pepper, seeded and cut into fine strips
1 yellow (bell) pepper, seeded and cut into fine strips
115g/4oz mangetouts (snow peas)
15ml/1 tbsp sesame oil

Put the grated lime rind in a jug (pitcher) and pour in the lime juice.  Add the soy sauce, spring onions, chilli, ginger and lemon grass.  Season with pepper and stir well.  Place the salmon in a shallow non-metallic dish and pour the lime mixture over.  Cover and marinate in the refrigerator for at least 30 minutes.

Bring a large pan of lightly salted water to the boil and cook the noodles according to the instructions on the packet.  Drain well and set aside.

Brush a griddle pan with 15ml/1 tbsp of the olive oil and heat until hot.  Remove the fish from the marinade, pat dry and add to the griddle pan.  Cook the salmon fillets for 6 minutes, turning once.

When the salmon is almost cooked, add to the remaining marinade in a separate pan and heat through.

While the fish is cooking, heat the remaining oil in a wok or large frying pan.  Add the carrot and stir-fry for 3 minutes.  Add the drained noodles, pepper strips and mangetouts and toss over the heat for 2 minutes more.  Drizzle the sesame oil over and season well.

Serve the salmon on a bed of noodles and vegetables.  Garnish with coriander.

TIP
Fresh root ginger freezes successfully and can be shaved or grated from frozen.