This is a sensationally quick and easy meal and I like that it tastes just as good served hot, warm or cold - Nici Wickes nb serves 4 - 6
8 x Regal King Salmon Fresh Cuts Loins or 4 x 200g (approx) fresh Regal King Salmon portions
2 tbsp rice bran oil
1 heaped teaspoon turmeric
1 heaped teaspoon grated fresh ginger
2 tbsp lemon juice
1/4 tsp black pepper
1 tbsp oil for frying
1 red chilli, de-seeded chopped fine
6 spring onions, green removed, 4cm lengths
1 tbsp lemon juice
1 tbsp water
pinch of brown sugar
200g dried flat rice noodles, cooked
handful of fresh coriander to serve
In a bowl, make a paste with oil, turmeric, grated fresh ginger, lemon juice and black pepper. Coat the salmon portions in the paste and set aside.
Fry spring onions in a pan until softened then add the chilli, lemon juice, water and brown sugar and sauté until spring onions are golden. Remove all to a side plate.
Use the pan to cook salmon portions, turning carefully and cooking until the centres are just cooked.
Serve each portion on a bed of rice noodles, topped with spring onion/chilli mix and garnished with coriander.
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