Soy & ginger salmon with rice noodles

Name: Soy & ginger salmon with rice noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 265 g pack Waitrose Duchy Organic Scottish Salmon Fillets, skin removed; 1 Essential Orange, juice; 2 tbsp reduced-salt soy sauce; 1 clove garlic, finely grated; 10 g ginger, peeled and finely grated; 275 g pack microwaveable rice noodles; ½ tsp toasted sesame oil; ½ Essential Red Pepper, deseeded and finely sliced; 100 g Essential Cucumber, cut into matchsticks; 2 Essential Salad Onions, finely sliced; ½ tsp clear honey

A quick dinner for 2 with a fragrant soy and orange sauce. A great way to use up veg!

4.5 out of 5 stars(8) Rate this recipe

Gluten free1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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265g pack Waitrose Duchy Organic Scottish Salmon Fillets, skin removed
1 Essential Orange, juice
2 tbsp reduced-salt soy sauce
1 clove garlic, finely grated
10g ginger, peeled and finely grated
275g pack microwaveable rice noodles
½ tsp toasted sesame oil
½ Essential Red Pepper, deseeded and finely sliced
100g Essential Cucumber, cut into matchsticks
2 Essential Salad Onions, finely sliced
½ tsp clear honey

In a saucepan that will fit the salmon fillets snugly and for which you have a lid, combine the orange juice, soy sauce, garlic and ginger. Bring to a simmer and reduce by half (about 2 minutes). Reduce the heat to a very low simmer, add the salmon fillets and cover tightly with the lid. Cook for 3 minutes, then turn the salmon, cover again and cook for a final 3 minutes, until the fish is cooked through and opaque (thicker fillets may require more time).
Meanwhile, heat the rice noodles according to pack instructions, then toss in a bowl with the sesame oil. Leave to cool for 1 minute, then toss in the pepper, cucumber and salad onions. Divide the noodles and vegetables between two bowls and sit the salmon fillets on top. Stir the honey into the remaining sauce in the pan and spoon over.