salmon noodles

This is incredibly easy to throw together – delicious comfort food with lots of flavour to lift the spirits. Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour

Sweet chilli salmon with edamame recipe

tbsp olive or canola oil

frozen edamame, baby broad beans or peas

pack stir-fry vegetables

sweet chilli hot smoked salmon,

tbsp dark soy sauce,

sriracha

Recipe video above. Here&#39;s a great quick noodle recipe that&#39;s got everything you want for a meal. It&#39;s got carbs, veg and protein. It&#39;s quick. It&#39;s one-pan. It&#39;s easy. And it&#39;s super tasty!! This is also a delicious dish that can wring two generous meal servings from just one piece of salmon. An economical tip! :)

Teriyaki Salmon Noodles

tbsp oil ((veg

250 g / 8 oz salmon fillet

instant noodle / ramen noodle cakes ((discard seasoning packs) (Note 2 other noodles))

onion

garlic (, finely minced)

soy sauce (, light or all-purpose (Note 4))

mirin ((Note 5))

tbsp cooking sake ((Note 5))

tsp white sugar

Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.

Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)

Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.

Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.

Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.

Noodles &amp; sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total) - a trick for nice caramelisation on the noodles (which = flavour!).

Leafy greens: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.

Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.

Serve: Divide between bowls and serve immediately!

These gorgeous anti-inflammatory salmon soba bowls are as delicious as they are beautiful. This deceptively easy weeknight dinner is also a great date night dinner or Valentine&#039;s Day at-home gourmet.

Anti Inflammatory Salmon Soba Noodles

tamari

Tablespoons rice vinegar (unseasoned / unsweetened)

Tablespoons sesame oil (toasted is more flavorful)

ginger

maple syrup

salmon

edamame

english cucumber

avocado (or 2 small)

scallions

black or white sesame seeds (or both!)

Preheat oven to 375ºF.

Combine sauce ingredients in a small bowl.

Line a sheet pan or oven-safe skillet with parchment paper. Add the salmon (skin-side down) and drizzle about 1 Tablespoon (or more) of the prepared sauce over the top of the salmon. Bake salmon in a preheated oven on 375ºF for 15 minutes. When cooked through, let cool 3-5 minutes and then cut into 4 equal pieces, about 3 ounces each.

For the Salmon

Bring a large pot of water to a boil. Add the soba and cook according to package directions, about 6-9 minutes. When there are FOUR minutes left on your timer, add the frozen edamame. Alternatively, you can add the frozen edamame to a heat-safe bowl, cover with boiling water and let sit for 3-4 minutes. When soba &amp; edamame are cooked, strain in a colander and rinse immediately with cold water. Drizzle soba with oil of choice and toss to help prevent sticking while you finish preparing your bad-ass dinner!

For the Soba &amp; Edamame

Thinly slice the cucumber into half moons, slice (or cube) the avocado, thinly slice the scallions. Mix together black and white sesame seeds if using both.

For the toppings

Divide the soba and edamame among 4 bowls. Add a piece of salmon to each, and top each bowl with 1/4th of the cucumber slices, avocado, scallions, and sesame seeds. Drizzle with plenty of sauce and enjoy at room temperature.

For the Bowls

Salmon is one of my favorite fish! This combination sounds so hearty and delicious!

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