- 2 x 140g Fresh Huon Salmon portions, skin on
- 2 tbsp salt-reduced soy sauce
- 1 tsp Sambal Oelek
- 1 tsp honey
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- 2 shallots, finely sliced
- 1 tsp extra virgin olive oil
- 1 cup shelf fresh wholegrain noodles
- 2 handfuls baby spinach
- 1/2 cup frozen broad beans
- fried garlic, to serve
- 1/2 bunch coriander, to serve
- Fresh chilli, thinly sliced (optional)
- Lemon wedge, to serve
To make the sauce, add the soy sauce, Sambal Oelek, honey, lemon juice, garlic, ginger, sesame oil, and one of the shallots to a jug and whisk to combine.
2. Heat a drizzle of olive oil in a non-stick pan over medium-high heat. Add the salmon and 2 tbsp of the sauce. Cook until the salmon has gone crispy (about 4 minutes). Carefully flip the salmon and cook for a further 2 minutes or until done to your liking. Remove from the pan and set aside.
3. Add another drizzle of oil to the pan then add the noodles, remaining sauce, spinach, and broad beans. Cook, using tongs to separate the noodles until heated through. Remove pan from the heat.
4. To plate, top the noodles with the salmon and sprinkle with the remaining spring onion, fried garlic, coriander, and chilli. Serve with a wedge of lemon and drizzle over any remaining sauce.