Recipe tip: a recipe that involves no more than 15 minutes preparation and 30 minutes cooking time so a total of 45 minutes from start to finish.
This Asian inspired dish is perfect for health-conscious January – it will fill you up but won’t pile on the pounds. Like all delicious but healthy food, this meal’s packed with flavour, so although you’re being virtuous you don’t feel like you’re being made to sacrifice.
Noodles are usually a winner with kids so this is also a great way to encourage the little darlings to eat fish. If you’ve time, it’s good idea to let the salmon marinate in the spices and lime zest for 30 minutes or more, but if time is tight then you can get away with putting it straight in the oven.
4 salmon steaks
2 tsp soft brown sugar
2 tsp coarse salt
1 tsp ground ginger
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 lime zested and juiced
600ml fish stock
3cm fresh ginger, peeled and finely grated
2 cloves garlic, peeled and crushed
2 carrots peeled and coarsely grated
3 spring onions, trimmed and sliced diagonally into long thin pieces
2 sticks of celery, trimmed and finely sliced
200-300g udon noodles or egg noodles
Large bunch coriander
- Mix the sugar, salt, spices and lime zest together in a small bowl.
- Brush a little oil on both sides of salmon steak and rub the marinade all over.
- Place the salmon in an ovenproof dish and set aside – you can marinade the salmon several hours in advance.
- Preheat the oven to 180/fan 170/gas 5.
- Heat the fish stock in a large saucepan add the ginger and garlic.
- Cook the noodles according to the packet.
- When the fish stock has been simmering for a few minutes, put the fish in the oven.
- Add the spring onions, celery and carrot to the broth and let it simmer gently.
- The salmon should take about 12 minutes to cook.
- Add the noodles to the fish broth, check the seasoning and add the coriander.
- When fish is cooked, squeeze the lime juice over it.
- Ladle the noodles and broth into four large bowls, place the fish on top, making sure to add any pan juices that are left in the ovenproof dish.