Chinese Salmon

This is a really simple recipe for Chinese Salmon. The salmon recipe is then poached/cooked in the microwave. Really quick to make, low fat, high in Omega 3.

Ingredients - per person

• 1 x 200g/7oz salmon fillet, skinned and boned
• 2 teasp light soy sauce
• 1 teasp clear honey, I use orange blossom honey
• 1 teasp wholegrain mustard
• 1 pack medium egg noodles
• 1 pack mange tout or spinach
• sesame oil

Method

First cook the egg noodles according to the instructions on the packet, They generally come in flat slabs, and a general rule of thumb is 1 flat slab per 2 people (or 2oz/50g per person). Drain and sprinkle with a little sesame oil so that they don’t stick together.

Whilst the noodles are cooking rinse the salmon fillets and pop into a microwave proof dish, cover with plastic wrap, pierce a couple of times and microwave on high for 2-3 minutes or until the fish flakes when prodded with a fork. If cooking more than 1 salmon fillet, turn them around half way through the cooking so that they cook evenly, and increase the cooking time to 4 - 5 minutes. It’s better to undercook the salmon because the fish will carry on cooking after being removed from the microwave. If it’s still not done to your liking you can always return it to the microwave for 20 - 30 seconds longer.

In a small bowl combine the honey, soy and mustard and, when the salmon is cooked, pour over this dressing and re-cover with plastic wrap.

Put the mange tout or spinach in another dish with a couple of tablespoons of water, cover with plastic and cook on high for 1 or 2 minutes, stirring halfway through, until just tender. Drain and season lightly with salt and pepper if desired. The added advantage of cooking in the microwave is that the vegetables stay that wonderful bright green.

To Serve the Chinese Salmon

Arrange the noodles in the centre of either a large bowl or plate, place the salmon fillet on top and pour over the rest of the dressing, serve the vegetables on the side.