Lemon and ginger salmon noodles
Prep
0-15 mins
Total
35 MIN
Servings
4 Servings
Midweek supper for all the family, with the gentle flavours of lemon and ginger
Ingredients
2
300g packs Amoy straight to wok thread noodles
1 1/2
tbsp
Amoy light soy sauce
4
130g skinless salmon fillets
2
tsp
Easy ginger (in the spice section of a supermarket, already chopped in a jar)
-
Zest of 1 lemon and 2 tbsp juice
2
tbsp
Runny honey
1
Medium courgette, coarsely grated
1
Medium red onion, sliced
Instructions
Step 1
Preheat the oven to 220°C, fan 200°C, gas 7
Step 2
Mix together Amoy soy sauce with ginger, lemon zest, juice and honey
Step 3
Place the Amoy thread noodles straight from the packet out on a non stick baking tray, top each bundle of noodles with grated courgette for moisture, and half of the red onion
Step 4
Top with the salmon fillet and the remaining red onions, season with black pepper, spoon the sauce over and cover the tray with foil tightly so steam doesn't escape
Step 5
Bake in the preheated oven for 25 minutes until the salmon is cooked, and serve immediately either straight from the tray or toss everything together before serving
Step 6
Season with extra soy sauce to taste if desired
