Wasabi-spiced salmon with noodles

SERVES 4

Get dinner on the table in 30 minutes with this easy Asian-style dish.

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 sugar. Lay the salmon pieces in a dish and pour the marinade over. Place in the fridge for 10 minutes.

Cook the noodles according to packet instructions. Drain and run under cold water to prevent sticking. Heat the sesame oil in a wok and add the garlic, ginger and chilli. Cook for 1 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.

Heat a non-stick pan and add the salmon pieces skin side down. Cook for 4-5 minutes on each side, until just cooked through and golden all over. Remove from the pan, add remaining marinade and cook for 1 minute until thick and sticky.

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