Asian Roast

Salmon Recipe

Asian salmon recipe

Asian Roast Salmon Recipe


2 x 100g salmon fillet


2 tsp soy sauce

2cm piece ginger, peeled and finely chopped

1 clove garlic, finely chopped

1 tsp sesame oil

Stir-Fried Noodles

85g vermicelli noodles

2 tsp rapeseed oil

2 tsp sesame oil

1 spring onion, trimmed and thinly sliced

1 clove garlic, finely chopped

½ red chilli, deseeded and finely chopped

2cm piece ginger, peeled and finely chopped

100g pak choi

100g shitake mushrooms, finely sliced

1 tsp soy sauce

1 tsp Thai fish sauce

Juice of ½ a lime

1 tbsp finely chopped coriander


Start by making the marinade by mixing together all the ingredients. Put the salmon into a bowl and spoon over the marinade, turning the fish to ensure it’s all coated. Cover with clingfilm and leave for at least 10 minutes.
While you’re waiting, cook the noodles according to the instructions on the pack. Drain and sit them in a bowl of cold water.

Heat a non-stick frying pan. Add the salmon fillets, skin-side down and gently cook for 3 minutes. When it’s slightly crispy, flip the salmon over and cook for a further 3 minutes. Just before the fish is done, add any remaining marinade and allow it to sizzle for 10 seconds.

Place the cooked salmon on a plate and cover with foil to keep warm.

Add the rapeseed and sesame oils to a wok or frying pan over a high heat. Add the spring onion, garlic, chilli and ginger and stir constantly for about 1 minute. Add the sugar snap peas, pak choi and shitake mushrooms and stir for another 1-2 minutes. Then add the cooked noodles. Toss everything together, add the soy sauce, fish sauce and lime juice and mix well until the pan sizzles.

Back to all posts…