Ginger & Soy Glazed Salmon with Black Bean, Choy Sum & Soba Noodles

Heat a pot of salted water on high until boiling. Roughly chop the choy sum, separating the stems and leaves. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the white and green parts. Zest and quarter the lime.

Once the water is boiling, add the soba noodles, stir to separate and cook for about 4 minutes or until tender. Drain thoroughly and rinse under cold water for 30 seconds - minute to stop the cooking process. In a medium bowl, whisk together the black bean sauce, sesame oil, lime zest, the juice of 2 lime wedges, ¹⁄₂ cup of water and sriracha (to taste).

Tip! Add as much sriracha as you’d like - depending on how spicy you’d like the dish to be.

Season the salmon with salt and pepper on both sides. In a large non-stick pan, heat oil on medium until hot. Carefully add the fillets to the hot pan, skin side down. Cook for about 4-5 minutes or until the skin is crispy (see tip). Transfer the salmon to a plate and keep warm.

Tip! Loosely cover the pan with foil to help the salmon cook faster. The salmon can be cooked just slightly under, as it will be glazed in step 5 and cooked a little more.

In the same pan, heat oil on medium. Add the ginger, garlic, white parts of the spring onions and choy sum stems. Cook, stirring frequently, 1-2 minutes or until the choy sum has softened. Add in the sauce from step 2 and simmer for 1 minute, or until slightly thickened.

Return salmon to the pan, skin side down. Cook a further 1-2 minutes, spooning sauce over salmon to glaze it. Transfer salmon to a plate and set aside in a warm place. Add the choy sum leaves and cook 30 seconds-1 minute or until slightly wilted. Rinse the noodles under water to loosen them, then add noodles to the pan. Cook 1-2 minutes or until coated.

Divide the noodle mixture between dishes and top with the salmon. Garnish with green parts of the spring onions and any remaining lime wedges. Enjoy!

Heat a pot of salted water on high until boiling. Roughly chop the choy sum, separating the stems and leaves. Peel and mince the garlic and ginger. Thinly slice the spring onions, separating the white and green parts. Zest and quarter the lime.

Once the water is boiling, add the soba noodles, stir to separate and cook for about 4 minutes or until tender. Drain thoroughly and rinse under cold water for 30 seconds - minute to stop the cooking process. In a medium bowl, whisk together the black bean sauce, sesame oil, lime zest, the juice of 2 lime wedges, ¹⁄₂ cup of water and sriracha (to taste).

Tip! Add as much sriracha as you’d like - depending on how spicy you’d like the dish to be.

Season the salmon with salt and pepper on both sides. In a large non-stick pan, heat oil on medium until hot. Carefully add the fillets to the hot pan, skin side down. Cook for about 4-5 minutes or until the skin is crispy (see tip). Transfer the salmon to a plate and keep warm.

Tip! Loosely cover the pan with foil to help the salmon cook faster. The salmon can be cooked just slightly under, as it will be glazed in step 5 and cooked a little more.

In the same pan, heat oil on medium. Add the ginger, garlic, white parts of the spring onions and choy sum stems. Cook, stirring frequently, 1-2 minutes or until the choy sum has softened. Add in the sauce from step 2 and simmer for 1 minute, or until slightly thickened.

Return salmon to the pan, skin side down. Cook a further 1-2 minutes, spooning sauce over salmon to glaze it. Transfer salmon to a plate and set aside in a warm place. Add the choy sum leaves and cook 30 seconds-1 minute or until slightly wilted. Rinse the noodles under water to loosen them, then add noodles to the pan. Cook 1-2 minutes or until coated.

Divide the noodle mixture between dishes and top with the salmon. Garnish with green parts of the spring onions and any remaining lime wedges. Enjoy!