This post has been sitting in draft form for nigh on a year, and I think I actually first made it even before that. By no fault of its own, I have somewhat neglected this dish, which is a shame as the flavours of soy sauce and ginger go incredibly well with it. I’m not usually a huge fan of noodles, but they actually work a lot better than rice here.
I halved this recipe and got 2 140g salmon fillets, frozen, in Lidl for £2.10; more expensive than lentils perhaps but by no means breaking the bank. If you’re on a mission of frugality, it’s the sort of thing you often find reduced in supermarkets, so worth stocking up your freezer if you see it.
4 salmon steaks
2 tbsp soy sauce
1 tbsp grated fresh ginger
1 crushed garlic clove
2 tbsp oil
2 carrots, thinly sliced
225g broccoli, thinly sliced
[1 tsp toasted sesame seeds]
- Place the salmon in a non-metallic dish and spoon over the soy sauce, ginger and garlic. Toss to coat evenly, then cover and leave to marinate for 10-15 minutes
- Brush a griddle pan or heavy frying pan with a little of the oil and heat until very hot. Drain the salmon and add to the pan. Cook for 4-6 minutes, turning once.
- Meanwhile, heat the remaining oil and stir-fry the onions, carrot, and broccoli for 4-5 minutes. Stir in the juices from the salmon.
- Also meanwhile (if enough hands/pans), heat up the noodles.
- Serve the salmon on a bed of noodles, and vegetables. Sprinkle with sesame seeds if using.