Fast Double the Soy-Glazed Salmon

Nutrition per serve

Ingredients

• 2pcs Tasmanian salmon fillets
• 200g stir-fry mix
• 150g egg noodles
• 40g kecap manis
• 20g sambal oelek
• 10g fried shallots
• 2g chilli flakes
• 23ml soy sauce
• 15ml white vinegar
• 3ml sugar
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep sauce and salmon
   DOUBLE THE SALMON OPTION Bring a medium saucepan of water to the boil for the noodles. Put 2 tbs water, 1 tbs soy sauce, 2 tsp white vinegar and ½ tsp sugar in a bowl and whisk to dissolve the sugar. Pat the salmon dry with paper towel, rub with a drizzle of oil and season with salt and pepper.
2. Step 2 — Cook salmon
   Heat a small frypan over high heat until hot. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2 mins. Carefully add the sauce (it may create steam) and cook for 1 min or until the salmon is glazed and just cooked or cooked to your liking. Remove from the heat.
3. Step 3 — Stir-fry vegetables
   Meanwhile, heat a drizzle of oil in a medium deep frypan over high heat. Stir-fry the vegetable mix for 2-3 mins until just softened. Remove the pan from the heat.
4. Step 4 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Make kecap manis mixture
   While the noodles are cooking, combine the kecap manis, 2 tsp sambal oelek*, 2 tsp soy sauce and 2 tsp white vinegar in a bowl (the sambal oelek contains chilli and is not essential to the dish. If you don't tolerate heat, reduce or omit it).
6. Step 6 — Get ready to serve
   Return the vegetables to a medium heat. Add the noodles and kecap manis mixture and toss until combined and heated through. Divide the noodle stir-fry and salmon among plates. Drizzle the glaze from the pan over the salmon. Scatter with the fried shallots and chilli flakes, if desired, to serve.

Allergens

Soy, Fish, Egg, Gluten, Wheat, Sulphites