I’ve taken to buying packets of frozen salmon fillets at a certain supermarket (which I won’t promote here, of course). They’re individually wrapped - so it’s so easy to just take a couple out of the freezer for a quick meal.
Apparently we could all do with more fish in our diets - salmon being one of those that are usually recommended - as long as it’s sustainably produced.
We felt like a light meal, so I just made a sort of stir-fry, as follows:
- 2 salmon fillets
- 1 lemon
- small bunch of buk choi (or other Chinese cabbage) sliced
- half a red capsicum sliced
- small bunch fresh asparagus sliced
- half a small fennel sliced
- half a dozen cherry tomatoes, halved
- half a packet of shelf-life noodles
- 1 lge tbspn Thai Chili Soy Paste
- 1 tbspn peanut oil for stir-frying
- 2 spring onions chopped finely to serve
- Place salmon fillets on a plate, squeeze lemon juice over and cover with Gladwrap. Microwave for a few minutes until just cooked through. Cut into smaller chunks.
- Pour boiling water over the noodles and allow to stand a few minutes, separating the noodles with a fork.
- Stir fry vegetables in the oil, adding the noodles after a few minutes. Season with chili paste and adjust seasoning using salt or fish sauce. When the vegetables are cooked, add the salmon and gently stir to mix it all together.
- Turn onto a warmed platter or large bowl and scatter with spring onions; it’s a serve-yourself meal.
- You can, of course, use any combination of vegetables, broccoli, spinach, zucchini, sugar peas etc.