SALMON AND NUTTY GINGER RICE NOODLES

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Salmon cooked this way makes a really quick and easy supper dish. For the best flavour and maximum nutritional benefit, use wild salmon fillets, rather than farmed ones, if you can find them.

SERVES 4

PREP 5 MINUTES

COOK 10–15 MINUTES

250g (9oz) rice noodles (dried weight)

1 tbsp peanut (groundnut) oil

4 salmon fillets, skinned

1 bunch of spring onions (scallions), finely chopped

1 red chilli, deseeded and thinly sliced

2 tbsp toasted sesame seeds

a handful of coriander (cilantro), chopped

NUTTY GINGER SAUCE

2 tbsp almond, peanut or cashew butter

2 tbsp dark soy sauce

1 tbsp grated fresh root ginger

1 tsp sesame oil

1 tsp clear honey

juice of 1 lime

Mix all the nutty ginger sauce ingredients together in a bowl until smooth and well blended.

Cook the rice noodles according to the instructions on the packet. Drain well.

Meanwhile, heat the oil in a large non-stick frying pan (skillet) or griddle pan and set over a medium heat. Add the salmon fillets and cook for about 10 minutes or so, turning halfway, until cooked through. Add the spring onions and chilli and cook for 1 minute until softened.

Toss the hot rice noodles with the nutty ginger sauce and then add the salmon, spring onions and chilli. Use a fork to gently break up the salmon into smaller pieces and distribute it among the noodles.

Divide the mixture among four shallow serving bowls and sprinkle with toasted sesame seeds and coriander before serving.