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Living to EatPieces of salmon are marinated in a mixture of honey, soy and spices, coated with sesame seeds and fried. They are accompanied by egg noodles dressed in a coriander-peanut dressing and served with red pepper, sauteed and coated in the reduced marinade.
Ingredients
Makes 2 servings
- For the marinade…
- 1-2 tablespoons honey
- 1 level tablespoon light soy
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh root ginger
- 1 teaspoon five spice
- a touch of dry sherry or rice wine- enough to make this into a thin paste
- and the rest….
- 2 skinned salmon fillets (around 175g each)
- sesame seeds- around 100g
- 2 portions egg noodles, cooked.
- half of a large bunch of coriander
- 1 large green chilli
- 1 tablespoon peanut butter
- 1 red pepper, cored and sliced
- 100ml sesame oil
Preparation
1) Mix together the ingredients for the marinade
2) Cut the salmon into bite sized pieces. Toss in the marinate and refridgerate for at least an hour.
3) Scatter the sesame seeds into a thick layer over a small plate. Keep another small plate at its side.
4) Take a piece of salmon, shake off the marinade, then roll it into the sesame seeds, pressing down firmly, until it is well coated., Put it on the spare plate and repeat with the rest of the salmon.
5) Heat a little vegetable oil in a frying pan. Fry the salmon pieces over a medium heat, turning every 30s or so, until they are golden brown. You may need to do these in batches, so keep a side plate handy.
6) Put the salmon pieces on a plate, cover with kitchen foil and keep warm.
7) Put the coriander and chilli into a food processor and blitz until smooth.
8) Adding a little oil, at a time, continue to pulse until you have a medium thick paste. stir in the peanut butter and mix until smooth. This will prbably thicken the mixture, so you may want to blend in some more oil.
9) Quickly stir fry the noodles woth the paste until heated through and well coated. Keep warm while you finish up.
10) Sautee the red peppers in a little vegetable oil until they have softened slightly.
11) Pour over the excess marinade from the salmon and let it bubble down to a glaze.
12) Serve the crunchy salmon on the noodles with the peppers, pour over the reduced marinade and garnish with coriander leaves.
Comments
I love the exotic ring to this, Ros. Thanks!!
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