Ingredients
- 3 tbs butter
- 1 tsp fresh ground ginger
- 1 tsp fresh ground garlic
- 3 tsp fresh lime/lemon juice
- Salt to taste
- 4 tsp brown sugar or 2 tbs honey/maple syrup
- 3 tbs soy sauce
- 2 tsp chillie flakes or chillie sauce
- 2 tsp sesame seeds
- 2 pieces of salmon approx 200g each
- 150g noodles of choice
Method
- Melt 2 tbs butter In a pan, add ginger, garlic, lime/lemon juice, salt, brown sugar or honey/maple syrup, soya sauce, chillie flakes/chillie sauce and sesame seeds.
- Bring to a boil and keep on a rolling boil for 3-4 mins, switch off and cool the sauce.
- Once cool, use half of the sauce to marinate the salmon, keep aside for 10 mins.
- Pre-heat oven/air fryer, bake covered in foil for 10-12 mins in the oven @200C or bake uncovered in an air fryer @190C for 8-10 mins, check and cook for another 2 mins if needed – (do not overcook the salmon or it will be too dry).
- Whilst salmon is cooking, prepare noodles following instructions on packet, do not drain the noodles.
- Melt the remaining 1 tbs butter in a wok, add the remaining sauce, bring to a boil, drain the noodles and add to the butter/sauce mixture, mix carefully until noodles are fully coated.
- Remove the noodles into two separate serving plates, gently place the baked salmon on top. Squeeze some fresh lime on top and enjoy.
