orange-soy salmon with noodles

Preparation time 5 minutes Cooking time 13 minutes low-calorie cooking spray 4 skinless salmon fillets, about 175 each, any stray bones removed 250g dried soba noodles 2 teaspoons sesame oil 2 tablespoons sesame seeds sauce 4 tablespoons dark soy sauce 2 tablespoons orange juice 2 tablespoons mirin(rice wine seasoning) Spray a heavy-based frying pan with cooking spray and heat over a high heat. Add the salmon and cook for about 3-4 minutes on each side until browned. Remove, wrap loosely in foil and leave to rest for 5 minutes.

Cook the noodles in a large saucepan of boiling water for about 5 minutes, or according to the packet instructions, until just tender. Drain well and toss with the sesame oil and seeds.

Meanwhile, combine the soy sauce, orange juice and mirin in a small bowl. Pour into the frying pan and bring to the boil, then reduce the heat and simmer for 1 minute.

Divide the noodles between 4 warmed bowls and serve with the salmon and sauce and steamed sugar snap peas on the side.

For salmon, orange soy parcels, cut 30 cm(12 inch)squares of foil. Place a salmon fillet in the centre of each foil square. Bring the sides of each square up around the salmon to form ‘cups’and add the soy sauce, orange juice and mirin as above, along with 2 sliced spring onions, 2 sliced garlic cloves and 2 teaspoons peeled and grated fresh root ginger. Fold the edges of the foil together to seal and form parcels, place on a baking sheet and bake in a preheated oven, 200C(400F), for about 15 minutes, or until the fish is cooked through opening one of the parcels and checking that the flesh is opaque in the centre and just flaking. Remove and leave to rest briefly, then serve with steamed rice.

qingquang

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