This recipe proves that entertaining isn’t always about cooking for a crowd– sometimes you just want to share a smart dinner with a friend.
SERVES 2 – 30 minutes
– 4 tbsp soy sauce.
– 4 tbsp rice wine.
– 1 ball stem ginger, finely chopped, plus 2 tbsp syrup from the jar.
– 1 garlic clove, crushed.
– 2 salmon fillets.
– 140g/5oz any noodles.
– 2 tbsp sesame seeds.
– 2 spring onions, chopped.
Step 1:Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine, stem ginger and syrup and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 minutes until the salmon is cooked through.
Step 2:Meanwhile, bring a large pan of water to the boil. Add the noodles and cook according to the pack instructions, then drain well.
Step 3:In a small frying pan, lightly toast the sesame seeds for 1 minute (reserving a sprinkle for the top), then add to the cooked noodles. Pour the remaining sauce over the noodles, plus any left in the roasting tin, and toss. Serve with the salmon, scattered with the chopped spring onions and reserved sesame seeds.
Note : PER SERVING 749 kcals, protein 42g, carbs 78g, fat 27g, sat fat 5g, fibre 4g, sugar 27g, salt 4g