Peanut butter salmon noodles
Enjoy tender salmon served over wholesome wholewheat noodles and veggies. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4
Ingredients
- 2 limes, juiced
- 2½ tbsp low-salt soy sauce
- 3 garlic cloves, crushed
- 4cm piece ginger, peeled and finely grated
- 1 tsp crushed chillies
- 2 tbsp crunchy peanut butter
- 2 x 260g packs boneless salmon fillets
- 250g pack wholewheat noodles
- 2 tsp sesame oil
- 2 x 190g packs stir-fry vegetable medley (chilli and spring onions finely sliced)
- 130g bag baby spinach
Method
Step 1
Whisk the lime juice with the soy, garlic, ginger and crushed chillies in a bowl; set aside half to dress the noodles later. Mix the peanut butter and 50ml boiling water into the remaining marinade.
Step 2
Arrange the salmon in a baking dish, leaving 2cm between each fillet, then pour over the marinade. Marinate in the fridge for at least 30 minutes, or overnight.
Step 3
Preheat the oven to 200°C/180°C fan/gas mark 6. Bake the salmon for 10-15 minutes until it’s just opaque and flakes easily when pressed.
Step 4
Meanwhile, cook the noodles to pack instructions. Drain, reserving 150ml cooking water, and return to the pan. Add the reserved dressing, cooking water and sesame oil, then mix. Cover and keep warm over a very low heat, stirring occasionally so it doesn’t stick.
Step 5
Heat a large, lidded frying pan over a medium-high heat. Add half the spring onions and chilli from the stir-fry pack and fry for 1 minute. Now add the baby corn, mangetout and broccoli from the stir-fry pack and cook for 3-4 minutes. Stir in the spinach, cover and cook for 2 minutes to wilt.
Step 6
Serve the salmon on top of the noodles and vegetables, with any marinade from the baking dish spooned over the top. Sprinkle with the remaining spring onions and chilli to serve.
