Ginger soy salmon on noodles
Photo by Babiche Martens
This salmon noodle dish is a favourite. It is so fresh, quick to prepare and looks gorgeous with vibrant green vegetables. Don’t overcook these, a little crunch is essential. In Sydney we were served a plate of bok choy on its own drizzled with a delicious mixture of soy, sesame oil and fresh ginger. Simple and delicious.
- Preheat an oven to 180C.
- Combine the honey, tamari, ginger, mirin and water in a bowl. Place the salmon in a flattish dish and pour over the honey mixture. Let it marinate for at least 20 minutes, turning once.
- Shake off the excess marinade and bake the salmon for 15 minutes or till done to your liking, depending on the thickness.
- While the salmon cooks, heat the marinade in a pot, adding another cup of water. Cook the bok choy and edamame.
- To serve place some noodles in a bowl, top with greens and salmon. Spoon over the liquid. Garnish with seaweed and chopped chives.
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