Thursday, March 18, 2010

Recipe: Ginger Coriander Salmon with Sesame Noodle Salad

*This recipe was made for a peice of English Language As level coursework*
Many of these ingredients, such as soy sauce, soba noodles, enoki mushrooms, toasted sesame oil and mirin can be found in most major supermarkets, or Asian food stores.

This recipe, using black garlic instead of regular garlic, won me £100 in a recipe competition run by Black Garlic.

Ginger and Coriander Salmon, with Sesame Noodle Salad (serves 1)

The Salmon
300g salmon fillet
½ tsp garlic paste (made with normal or black garlic cloves)
½ tsp ginger paste
2 tbsp fresh coriander, chopped
1 sliced red chilli
Drizzle vegetable oil

1 tbsp honey
1 tbsp dark soy sauce
Squeeze of lime juice
Little bit of lime zest
½ tsp brown sugar

The Noodles
1 nest wholewheat soba noodles
Vegetable or rapeseed oil
150g julienned mixed vegetables (I have used red onion, carrot, courgette, spring onion and enoki mushrooms)
1 tsp garlic paste (made with normal or black garlic cloves)
2 tbsp dark soy sauce
2 tbsp coriander, stems and leaves chopped
2 spring onions, sliced
1 tsp sesame seeds, toasted.

The Dressing
1 tsp toasted sesame oil
1 tbsp dark soy sauce
1 tbsp mirin (sweet rice wine)

1. Preheat the oven to 220C. Put the salmon fillet in a small non stick (or on top of tin foil) roasting pan. Drizzle over the oil and rub the ginger and garlic paste on top of the fillet. Sprinkle over the chilli and coriander and place in the oven for 25 minutes. Combine the honey, soy, lime and sugar and set aside.
2. Meanwhile, cook the noodles in boiling water, 1 minute less according to the packet instructions. Drain the noodles and run under cold water until cool. Place into a bowl with the dressing and mix in (this prevents the noodles from sticking together).
3. Heat up a wok on a high heat with a couple of tablespoons of oil. Stir fry the julienned vegetables and garlic for 3-4 minutes. Add the soy sauce, and allow to cook for a further minute. Pour the vegetable mixture into a bowl and set aside.
4. Once the salmon has had its 25 minutes, remove from the oven, pour over the honey/soy sauce mixture, and return to the oven for a further 3 minutes.
5. Mix together the vegetable mixture and the noodles, with the coriander and spring onions.
6. Remove the salmon from the oven, place on the plate with your noodle salad and pour over the liquid from the roasting pan. Garnish with extra red chilli, coriander, spring onions and sesame seeds. Serve!

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