SWEET CHILLI SALMON WITH SOBA NOODLES

If you’re looking for a dish that’s simple to cook but delivers on taste and texture, looks stunning and will satisfy your hunger, then look no further. Here crispy, flaky salmon, juicy broccoli stems and chewy noodles are all richly drizzled in a sweet chilli sauce.

2 portions of soba noodles

2 salmon steaks

9 tbsp sweet chilli sauce

200g (7oz) tenderstem broccoli

2 tbsp rice vinegar

From the store cupboard

1 tbsp vegetable oil

pinch of salt

pinch of white pepper

Bring a medium saucepan filled with water to the boil; once boiling, add the soba noodles and cook for 5 minutes, then drain and set to one side, reserving the cooking liquid.

Heat the oil in a non-stick frying pan over a medium heat. Place the salmon steaks into the pan skin-side down, season with a pinch of salt and white pepper and fry for 5 minutes. Turn the salmon steaks over, season again with salt and pepper and fry the other side for 5 minutes. Turn the salmon steaks one last time and drizzle each with 2 tablespoons of the sweet chilli sauce, then fry for a further 2–3 minutes. Remove from the pan, loosely cover with foil and leave to rest.

Add 250ml (2 cups) of noodle water to the same frying pan and add the broccoli, allowing it to bubble in the noodle water for 2–3 minutes; if needed add more water. Add the remaining 5 tablespoons of sweet chilli sauce, along with the rice vinegar, and mix well. Then add the noodles and cook for 1 minute.

Remove the pan from the heat and use a pair of tongs or chopsticks to divide the noodles between 2 serving plates. Top with the broccoli and finally place a salmon fillet on to each pile of noodles. Drizzle with a little of the sauce and serve.