Ginger-soy salmon with udon noodles
First, we reduce soy sauce with dry sherry and brown sugar till it's lightly syrupy. We then chill it and mix with grated ginger and sesame oil and use this mixture to coat boneless, skinless Huon salmon from Tassie which we then snap-freeze.
Then we prepare the edamame, kale, broccoli and udon noodles and mix together the finishing sauce of soy honey, sesame and grated ginger.
Ginger- soy salmon: skinless salmon fillets, gluten-free soy sauce, sherry, brown sugar, ginger, oil sesame.
Udon noodles: udon noodles, rice bran oil, broccoli, honey, light soy sauce, rice wine vinegar, sesame oil, red chilli, garlic, kale, edamame, ginger
FROZEN FOOD. Defrost in refrigerator. Once defrosted cook and consume within 48 hours.
Remove the salmon from the tray. Pour the sachet of sauce over the noodles and vegetables, lay the film back over the tray. Microwave the noodles for 4-5 mins, stirring halfway through. Alternatively, heat a tablespoon of oil in a wok. Add the noodles and sauce and toss together till heated through. Meanwhile, remove the salmon from the marinade and pan fry in a hot oiled fry pan for 3-4 minutes on each side. Divide the noodles between 2 plates and serve with a piece of salmon. Finish with a squeeze of lime, splash of soy or chilli sauce and fresh coriander if desired.