Sweet Chili Salmon With Three Peppers And Udon Noodles Food

CHILLI SALMON & TERIYAKI NOODLES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.
• Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

BROILED SALMON WITH THAI SWEET CHILI GLAZE

Steps:

• Set the oven rack 5-6 inches from the top and preheat the broiler.
• Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
• Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

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.

TERIYAKI SALMON NOODLES

Steps:

• Whisk teriyaki sauce ingredients together (soy sauce, brown sugar, oil, ginger and corn starch). You can also use 1 cup pre-made teriyaki sauce instead.
• Pour into a ziploc bag and place salmon in bag. Marinate for 30 min - 2 hrs.
• For last 15 minutes of marinating, prep rest of items & start cooking
• Cook rice noodles according to package directions, prep veggies
• After noodles are cooked, rinse with cold water and drain. Set aside.
• Heat sesame oil in a skillet
• Add onions and peppers and cook for 2-3 min until soft
• While veggies are cooking, prepare salmon - instructions below.
• Add garlic, mushrooms, snow peas and soy sauce. Cook for 3-5 minutes until mushrooms are done
• Add in chili sauce, drained noodles and 1/4 cup remaining marinade
• Toss and remove from heat
• Add spinach and juice from lime - toss again until spinach wilts slightly
• Serve in bowls
• Top with salmon

SWEET CHILI SALMON WITH THREE PEPPERS AND UDON NOODLES

Steps:

• Clean salmon, and place them in a shallow dish.
• Combine the ketchup, soy sauce, lime juice and zest, sugar, oil and chili in a small bowl.
• Pour over the salmon and marinate at least 30 minutes and up to 3 hours in the refrigerator.
• Remove the salmon from marinade, reserving marinade.
• Pan-fry or grill the salmon for three minutes each side, beginning with skinless side first.
• Remove salmon and allow to rest.
• At the same time, heat the olive oil in the wok.
• Add the peppers and stir-fry 5 minutes.
• At the end of this time they should be cooked, but not browned.
• Add the udon noodles to the wok, along with the reserved marinade.
• Stir well to combine with the peppers, and heat through, about 2 minutes.
• To serve, place a portion of noodles on each plate topped by a salmon fillet.
• Garnish with three pepper slices, one of each color.

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, mix together the salmon, chili sauce, and the scallions.
• Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
• Bake for 12-15 minutes, until the salmon is cooked but still tender.
• Enjoy!