Ginger & Soy Glazed Salmon with Pak Choy & Soba Noodles
- Prep time: 25 minutes
- Calories: 625
- 1 Bunch of Pak Choy
- 2 of Salmon Fillets (Skin on)
- 2 of Garlic Clove
- 2 of Spring Onion
- 1 of Ginger
- 1 of Lime
- 180 g of Soba Noodles
- 3 Tbsp of Black Bean Sauce
- 1 Tbsp of Sriracha Sauce
- 1 Tbsp of Sesame Oil
Prepare Ingredients:Heat a pot of salted water on high until boiling. Roughly chop the pak choy, separating the stems and leaves. Peel and mince the ginger and garlic. Thinly slice the spring onions, separating the white and green parts. Zest and quarter the lime.
Cook Noodles & Make Sauce: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).
Cook Salmon:Pat dry the salmon with paper towel and season 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.
Make Ginger & Soy Glaze:In the same pan, heat oil on medium. Add the ginger, garlic, white parts of the spring onions and pak choy stems. Cook, stirring frequently, 1-2 minutes or until the pak choy has softened. Add in the sauce from step 2 and simmer for 1 minute, or until slightly thickened.
Glaze Salmon: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 pak choy 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.
You Plate It: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!