Kossmans Salmon And Noodles Food

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.

KOSSMANS SALMON AND NOODLES

Steps:

• drain peas
• add rest of ingredients
• cook together til warm.

THAI SALMON NOODLES

Steps:

• Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
• Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

SALMON AND NOODLES

Steps:

• Heat oven to 325 degrees (farenheit).
• Cook noodles as directed on the package and drain well.
• Mix the noodles with the cottage cheese, sour cream, onion, garlic, worcestershire sauce and hot sauce.
• Stir well and add salt to taste.
• Gently fold in the salmon.
• Pour the mixture into a 2 quart casserole dish and top with cheese.
• Bake uncovered for 40 minutes.

THAI SALMON NOODLES

Steps:

• Blanch the cut vegetables. Remove and keep warm.
• Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
• Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!).
• Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
• Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.