Teriyaki Chilli Salmon Slimming Weight Watchers Friendly Food

GINGER, CHILLI AND LIME SALMON WITH NOODLES | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Prepare and cook the salmon as per instruction on the box.
• Place the noodles in a bowl, and cover them in boiling water. Cover with cling film then microwave for 60 to 90 seconds.
• Spray a frying pan or wok with low calorie cooking spray, then cook the garlic, ginger and onions until they start to brown.
• Add all the other veg, apart from the spring onions.
• Add all the liquids and stir well.
• Add the drained noodles and spring onions, and cook for a couple of minutes.
• Place the sauce sachet in a pan of boiling water for 4 minutes.
• Divide the noodles between 2 dishes.
• Remove the cooked salmon from the bag and place on top of the noodles. Cut open the sauce sachet and drizzle over the fish.
• Serve.

TERIYAKI SALMON WITH SESAME PAK CHOI

Steps:

• Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
• Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
• Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

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.