Wasabi-spiced salmon with rice noodles

SERVES 4

Get dinner on the table in 30 minutes with this easy Asian-style salmon recipe. Spice up succulent salmon fillets with a sticky wasabi and ginger glaze and serve with a soy sauce rice noodle salad. If you’d like to make it gluten-free, just swap soy sauce for gluten-free tamari.

WHAT YOU’LL NEED For the salmon:

½ tbsp wasabi paste 1 tsp grated fresh ginger 2 tbsp soy sauce

1 tbsp mirin

1 tbsp sesame oil

½ tbsp soft brown sugar 4 large salmon fillets

For the rice noodle salad:

2 rice noodle nests

1 tbsp sesame oil

2 cloves garlic

½ tbsp finely chopped ginger

1 red chilli, finely chopped

½ Chinese leaf cabbage, cut into thin slices lengthways

2 limes, 1 juiced, 1 cut into wedges to serve

2 tbsp soy sauce

15g coriander, roughly chopped

2 tbsp toasted sesame seeds, to serve

METHOD

Mix together the wasabi, ginger, soy sauce, mirin, sesame oil and brown sugar. Lay the salmon pieces in a small dish and pour the marinade over. Put in the fridge for 10 minutes.

Meanwhile, cook the rice noodles according to the instructions on the packet. Drain and run under cold water to prevent them from sticking.

Heat the sesame oil in a wok and add the garlic, ginger and chilli. Cook for one minute or until fragrant. Add the cabbage and cook for 2 minutes. Add the drained noodles with the lime juice and soy sauce and stir through the chopped coriander.

Meanwhile, heat a non-stick pan and add the marinated salmon pieces skin side down. Cook for four to five minutes on each side, until just cooked through and deep golden all over. Remove the salmon from the pan, add the remaining marinade and cook for one minute until thick and sticky.

Serve the salmon with the noodles, lime wedges and a scattering of sesame seeds, then drizzle over the sticky sauce.

Recipe supplied courtesy of Sainsbury’s. Visit recipes. sainsburys.co.uk