The sweet and salty combination of honey and Gluten free Soy sauce is a classic in many Asian dishes. Here I’ve teamed it with courgetti and rice noodles. It’s an all time favourite in our home which means if there’s salmon in the fridge we get excited! Always try to buy wild salmon that’s been ethically sourced if possible and if you can only get farmed salmon check that it is naturally farmed and where possible in conditions close to what nature intended i.e. ocean farmed. We’ve found Fish For Thought to be a good supplier of Shetland farmed salmon.   

 

Serves 2

Ingredients

·      2 salmon fillets with skin on

·      2 tbsp coconut oil – for fish

·      salt and freshly milled black pepper

·      150g rice vermicelli – the sort you just soak!

·      2 tbsp coconut oil – for vegetables

·      2 cloves garlic peeled and crushed

·      1 red pepper, deseeded and finely chopped

·      1 large courgette, spiralized or in long thin strips

·      100g fresh spinach

 

·      For the Sauce

·      2 - 3 tbsp runny honey

·      3 tbsp Tamari Soy sauce (Gluten Free)

·      2 tbsp apple cider vinegar

·      2 tbsp olive oil

·      ½ tea spoon fish sauce (Gluten-Free) optional

·      pinch dried chilli flakes

Method

·      Prepare all the vegetables and crush the garlic

·      Mix all the ingredients for the dressing together stirring thoroughly to ensure the honey dissolves.

·      Pre heat the grill to its hottest setting.

·      Place the vermicelli into a deep bowl and pour over boiling water and leave to soak for the allotted time, then, drain well and refresh by running under cold water. Set aside.

·      Next heat the coconut oil in a frying pan and place the salmon fillets skin side down.

·      Season the top with salt and pepper.

·      Cook for 2-3 minutes, then slide the pan under the grill and cook for a minute or so, do not overcook.

·      Remove when the flesh is just changing colour slightly, then wrap in foil like a parcel and leave to rest for 10 minutes. They will continue to cook but remain deliciously moist.

·      Next heat the 2 tbsp of coconut oil and add the peppers and crushed garlic, sauté for a minute or so then add the courgette and spinach and soften.

·      Add the drained noodles and continue to warm through. 

·      Pour ¾ of the dressing over the noodles and veg and warm through in the pan.

·       Serve the veg and noodles in a deep bowl, top with the just cooked salmon and spoon over the last ¼ of the sauce.  

Once you've made this let me know how it turned out and feel free to share a photo on my Instagram page or in my client group on Facebook. I love seeing your creations. 

 

 

/blog/asian-salmon-rice-noodles Asian Salmon with Rice Noodles The sweet and salty combination of honey and Gluten free Soy sauce is a classic in many Asian dishes. Here I’ve teamed it with courgetti and rice ... http://www.ali-hutchinson.co.uk/sites/default/files/iStock-681732696.jpg

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