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Jamies 30 mins Asian Style Salmon

shaunyf23

Full Member
S: 28st7.5lb C: 27st6.5lb G: 12st0lb BMI: 55.2 Loss: 1st1lb(3.75%)
#1
Ive looked at this recipe and apart from the cornfour (2syns) its free on EE and change olive oil for spray light. hope im not mistaken and I keep telling myself to cook it.

4 x 180g salmon, pin-boned, skin on
2cm piece of ginger
2 cloves of garlic
1 small red onion
½ red chili
1 tbs soy sauce
2 limes
Chinese five-spice

Noodle broth
4 spring onions
1-2 red chilis
2 cloves of garlic
2cm piece of ginger
1 tsp Chinese five-spice
2 tsp cornflour
900ml vegetable stock
200g sugar snap peas
200g dried fine egg noodles
Soy sauce (to taste)

Method

  1. Preheat the oven to 250°C and boil the kettle.
  2. Peel the ginger, then peel and roughly chop the onion and place in a blender.
  3. Crush two garlic cloves into the blender along with the chili and soy sauce.
  4. Squeeze in the juice of the limes and blend until you have a smooth sauce.
  5. Pour the sauce into an ovenproof dish that can accomodate the salmon fillets without too much excess room. The idea is to poach the salmon while it bakes in the oven.
  6. Place the salmon on a chopping board and evenly score a few 1cm deep slices into the skin. This will help the salmon to absorb the flavour of the sauce as well as helping it to cook more quickly.
  7. Drizzle a little olive oil over the salmon and then sprinkle on some Chinese five-spice, salt and pepper. Place the fillets into the ovenproof dish, skin side up, then put it into the oven on the top shelf to cook for 18 minutes.
  8. Start the salad by emptying the beansprouts into a large bowl. Place a few coriander leaves to one side to use later as a garnish then remove the remaining leaves from the stalks. Slice up the stalks and add them to the beansprouts.
  9. Now start the broth by heating a little olive oil in a saucepan on a medium heat. Trim and slice the spring onions and the red chilis and then place them into the pan.
  10. Crush two garlic cloves into the saucepan.
  11. Peel and grate the ginger into the saucepan and fry for a few minutes.
  12. Place a frying pan on a low heat, then add a splash of olive oil and the cashews. Toast them until they start to colour.
  13. Stir in one teaspoon of Chinese five-spice and three teaspoons of cornflour to the pan containing the broth. Don't be alarmed if everything looks a little dry.
  14. Add the vegetable stock and sugar snap peas then turn up the heat. Once the broth is boiling, taste it and add extra soy sauce if necessary. Add the noodles then put a lid on the saucepan and boil for another five minutes.
 
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Circes

Strutting her stuff
S: 17st12lb C: 10st7lb BMI: 22.3 Loss: 7st5lb(41.2%)
#2
Spot on - so go for it! You'll find lots of regular recipes can be adapted very easily to fit with SW.
 


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