Women's Health (South Africa) - - COMPETITION -


• 1 knob ginger, grated • 4 tbsp sesame oil • 4 tbsp tamari • 1 large clove gar­lic, finely chopped • Pinch chilli flakes • 2 salmon fil­lets (about 150g each) • ½ packet ver­mi­celli (rice noo­dles), just cooked • 150g sugar-snap peas, sliced • Hand­ful co­rian­der, chopped • Pinch salt and pep­per

1/ Whisk to­gether the ginger, oil, tamari, gar­lic and chilli flakes and coat the salmon fil­lets. Set aside to mar­i­nate for 20 to 30 min­utes. 2/ Heat a large fry­ing pan un­til hot. Re­move the salmon from the mari­nade and fry un­til just cooked through. Re­move and flake. Pour the rest of the mari­nade into the pan. Add the noo­dles and toss to coat. 3/ Plate the noo­dles in a large bowl. Add the salmon flakes, peas and gar­nish with co­rian­der. Sea­son to taste (op­tional).

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