Salmon and noo­dles

Taste & Flavors - - RECIPES HEALTHY -

Serves 2 Prep time 15 mins

IN­GRE­DI­ENTS

• 1 cup brown noo­dles • 140g as­para­gus, cut in thirds • Cook­ing spray • 150g salmon fil­let, skin off, cut into 6 pieces • 1 tbsp toasted sesame oil • Zest and juice of 1-2 limes (3 tbsp juice) • ¼ tsp salt • ¼ tsp fresh pep­per • 4 small cherry toma­toes • ½ small av­o­cado, cut into pieces

PREPA­RA­TION

Cook the noo­dles in boil­ing water un­til soft (about 6 min­utes). Trans­fer with tongs to a strainer. Add as­para­gus to same boil­ing water. Cook un­til al dente (about 2 min­utes); rinse un­der cold water. Heat a grill pan over medium-high heat. Coat lightly with cook­ing spray. Cook the salmon un­til cooked through, turn­ing pieces (about 2-3 min­utes per side). Re­serve. Make the vinai­grette: Whisk to­gether sesame oil, lime zest and juice, and salt and pep­per in a small bowl. Com­bine the noo­dles, as­para­gus, and vinai­grette in a medium bowl. Add the tomato and av­o­cado; toss to coat. Just be­fore serv­ing, add salmon.

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