Dean Edwards' oriental salmon goes down a treat served with noodles or rice.
Ingredients
- 4x 150 g5¼ oz skinless salmon fillets
- 1 small piece fresh ginger
- 3 cloves garlic, sliced
- 1 red chilli, sliced
- 30 ml1 fl oz soy sauce
- 50 ml1¾ fl oz rice wine or dry sherry
- 1 star anise
- 300 g10½ oz purple sprouting broccoli
- 300 g10½ oz flat rice or egg noodles
- 2 eggs, beaten
- 3 spring onions, finely sliced
- 2 tbsp fresh coriander
Method: How to make Soy glazed salmon
If using dried noodles, cook as per packet instructions, until softened and drain and set aside.
In a non-stick wok or large pan, fry the purple sprouting broccoli along with some oil, cook for 4 minutes then add the ginger, garlic, chilli and continue to cook for a few more minutes until cooked through. Add the noodles, push to one side of the pan and add the beaten eggs. Cook for around 30 seconds and then fold into the noodles.
Add a splash of oil into a non-stick pan along with the star anise, cook the salmon for 3-4 minutes over a medium-to-high heat until cooked 3/4 of the way through, turn, then add the soy and rice wine. Reduce quickly then glaze the salmon.
Serve the salmon on top of the noodles and broccoli and garnish with coriander and spring onions.
