£10 MEALS FOR UNDER

Teriyaki SALMON with NOODLES

We are always being told to eat more fish for our health. This recipe is delicious and you can give yourself a pat on the back for taking such good care of yourself when you’re making it, too.

The combination of sweet chilli, sesame and soy is easy to make and yet so tasty.

Thanks to Young’s for this week’s recipe.

You’ll need:

● 2 Young’s Salmon Fillets (frozen) ● 2 tsp sweet chilli sauce

● 1 tbsp honey and

● 1tsp sesame oil

● 1 tbsp low salt soy sauce

● 2 tsp finely grated ginger

For the noodles and pak choi

● 2 x 65g dry egg noodles nest ● 2 large pak choi

● 2 tsp sesame oil

● 3 garlic cloves, grated ● 75ml fish or vegetable stock ● 2 tsp toasted sesame seeds

Method:

1. Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish, skin side down. Mix the sweet chilli, honey, sesame oil, soy and ginger in a small bowl and pour over the salmon. Bake for 30 -35 mins.

2. Cut the pak choi into quarters. Heat two teaspoons of vegetable oil with the sesame oil in a wok. Add the garlic and stir fry briefly to soften. Add the pak choi and stir fry for 1 minute.

3. Pour over the stock, tightly cover the pan and allow to cook for 2 -3 minutes.

4. Prepare the noodles as per the instructions on pack, drain and add to the wok. Stir well.

5. Serve the noodles and pak choi in shallow bowls, top with the salmon portions and spoon over the juices.

6. Scatter with the toasted sesame seeds and serve.