SOY & GINGER SALMON WITH SPICY PEANUT NOODLES

The Flying Food Circus is in now in full flow as you will have seen from the MCL posts and the delivery section on the website! If you haven’t had a look yet, go and check out what we’re up to at missioncleanlean.com/delivery and theflyingfoodcircus.co.uk

I thought I would share one of the recipes on the lunch menu this week as it is so so easy and also very adaptable depending on whether you are in a courgette mood rather than carrot noodles or would prefer chicken to salmon (or as is usually my case when prepping for myself, whatever seems to be knocking about in the fridge that day). The dressing can be made in advance and kept in the fridge to use through the week. Add it to your noodles, marinate some chicken in it, throw a dollop in with some greens to add a lovely spicy satay taste with all the flavour and all the good fats!

Ingredients – serves 1

  • 1 fillet salmon
  • 1 thumb ginger, grated
  • 1 clove garlic, minced
  • 1-2 chillies, chopped
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp organic sugar free peanut butter
  • 1-2 carrots (enough for one portion) spiralised or shredded into ribbons using a julienne peeler
  • Peanuts unsalted, roughly chopped
  • Coriander, handful
  • ½ lime, juiced

Method

  1. Mix one tbsp. of soy sauce, half the ginger, chilli, garlic and oil in a small bowl and pour over salmon.
  2. Pour over the salmon and grill for approx. 15 minutes until flaky.
  3. Whilst the salmon is grilling, mix the remaining ingredients apart from the coriander and peanuts in a bowl (I find whizzing in a small food processor gives a good consistency).
  4. Taste and experiment with more of any other ingredients as required. You might want more soy, peanut butter or chilli depending on your taste or a drop of water might be required to loosen the paste slightly.  Keep adding and tasting until to your liking – there is no exact science on this paste!
  5. Put the noodles in a bowl/on a plate, add sauce and toss gently.
  6. Garnish with chopped peanuts and coriander and serve with fillet of salmon.
  7. Alternatively allow salmon to cool, keep dressing separate and assemble at work for a lovely easy lunch.

Until next time,
Mandy xx