Chargrilled Wild Salmon with Oriental Noodles and Mango Salsa
Experience flavours galore with this dish, with mango, mangetout and red chilies its anything but mundane.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry,Griddle,Grill | Less than 30 minutes |
Ingredients
- 4 x Pacific wild Salmon fillets, defrosted
- 2 x 15ml spoons vegetable oil
- 200g pack babycorn and mangetout
- red pepper, deseeded and sliced
- 2 x 15ml spoons dark soy sauce
- 250g pack medium egg noodles, cooked and drained
- ½ bunch salad onions, chopped
- medium mango, peeled and cut into 2 cm dice
- juice and zest of 2 limes
- 15g pack coriander, chopped
- 1-2 red chillies, according to taste, deseeded and finely chopped
Method
For the salmon: Preheat a griddle pan or grill to high. Brush the salmon fillets with ½ x 15ml spoon of the oil and place flesh side down in the griddle. Press down lightly with a fish slice to sear. Cook for 5 minutes or until the fish lifts from the pan easily. Turn over and cook for a further 5 minutes. If grilling, place under the hot grill and cook as per pack instructions.
Meanwhile, heat a frying pan or wok and add the remaining oil, stir fry the babycorn, mangetout and pepper for 2-3 minutes, until soft. Add the soy sauce and noodles and continue to fry for 1 minute.
Add the spring onions and divide the noodles between 4 plates, place the salmon fillets on top.
To make the salsa, simply combine all the ingredients in a small bowl, and place a spoonful on the on top of the salmon. Serve with a wedge of lime.
