The sweet and salty combination of honey and soy sauce, classic in many Asian dishes, is perfect for salmon.
Ingredients
- 2 salmon fillets with skin on
- 2 tbsp vegetable oil
- salt and freshly ground black pepper, freshly milled
- 150 g only need to soak rice vermicelli
- 2 tbsp vegetable oil
- 2 cloves garlic peeled and crushed
- 1 red pepper, deseeded and finely chopped
- 1 large courgette, spiralized or in long thin strips
- 100 g fresh spinach
For the Sauce
- 3 tbsp runny honey
- 3 tbsp soy or Tamari sauce
- 2 tbsp any vinegar
- 2 tbsp olive oil
- dash fish sauce (Gluten-Free)
- 1 pinch dried chilli flakes
Instructions
- Preheat the grill to its hottest setting.
- Place the vermicelli into a deep bowl, pour over boiling water, leave to soak for the allotted time, and drain well.
- Next, heat the oil in a frying pan and place the salmon fillets skin side down.
- Season the top with salt and pepper.
- Cook for 2-3 minutes, then slide the pan under the grill and cook for a minute or so, do not overcook.
- Remove when the flesh is just changing colour slightly, then cover with foil and leave to rest for 10 minutes.
- Next, heat 2 tbsp of any oil, add the peppers and crushed garlic, sauté for a minute or so, then add the courgette and spinach and soften.
- Add the drained noodles and warm through.
- Mix all the ingredients for the dressing and pour 3/4 over the noodles and veg and warm through.
- Serve the veg and noodles in a deep bowl, top with the just-cooked salmon and spoon over the last 1/4 of the sauce.
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Nutrition Facts
Salmon with Vermicelli Honey and Soy
Amount per Serving
Calories
759
% Daily Value*
Fat
42
g
65
%
Saturated Fat
24
g
150
%
Cholesterol
1
mg
0
%
Sodium
1746
mg
76
%
Potassium
359
mg
10
%
Carbohydrates
92
g
31
%
Fiber
3
g
13
%
Sugar
27
g
30
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
