Ginger Soy Salmon Asian Noodles Food

JOOLS' ASIAN-STYLE SALMON

Steps:

• For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
• Next, add the soy, juice from half the lime, the honey and oil and mix together well.
• Preheat the grill to medium and line a baking tray with tin foil.
• Check that there aren't any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
• Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don't push the pieces too tightly together, then place onto the tray.
• Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
• Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
• Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
• Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

SOY GINGER SALMON NOODLES

Steps:

• Preheat your oven to 220°C/450°F/Gas 7. Mix all the sauce ingredients together (except the vinegar).
• Pour two thirds of the sauce over the salmon fillets. Marinade in the fridge for 30 minutes.
• Put in the oven and bake for 15 minutes.
• Stir fry any vegetables that you are using along with the noodles (boil first if using dried noodles).
• Add the rice vinegar to the remaining sauce and heat gently.
• Serve the salmon on top of the noodles with the remaining sauce. Top with sesame seeds, sliced chillies and chopped spring onions (scallions).

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, 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 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

SOY GINGER SALMON

Steps:

• Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.
• In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
• Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.

SOY GINGER SALMON

Steps:

• Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
• Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
• Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

GINGER-SOY SALMON & ASIAN NOODLES

Steps:

• Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 - 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly.
• Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
• Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions.
• In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn't burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.