New 20 minute recipe! Fiery sriracha marinated salmon, cooled down by a bowl of creamy coconut noodles! Absolutely delicious and an easy weeknight dinner.
If you want to make it more diet friendly then swap out the coconut milk for half fat coconut milk. I love noodle bowls as you can add literally any veg you have in the fridge. It's often my go to 'throw together' dinner when I have nothing planned and want to use up veg from the fridge. The recipe mentions skinless salmon fillets but no problem if these are unavailable - once cooked in the oven you should be able to remove the skin easily.
Total Cooking Time
20 Minutes
Ingredients (serves 2)
For the salmon;
2 Skinless salmon fillets
1 Garlic clove (minced)
2.5 tbsp Sriracha
2 tbsp Soy sauce
2 tbsp Honey
1 tsp corn flour
For the noodles;
1 400ml Can coconut milk
4 tbsp Sriracha
1 tbsp Peanut butter (smooth or chunky whichever your preference)
2 tbsp Soy sauce
1 Lime (juice only)
2 Egg noodle nests
1 Red pepper (sliced)
1 Orange pepper (sliced)
1 Handful babycorn (halved lengthways)
Method
1. Pre heat the oven to 170 (fan).
2. In a bowl mix together the garlic, sriracha, soy and honey until fully combined. Now add the tsp of corn flour and mix until smooth.
3. Lay the salmon fillets on a lined baking tray and pour half the marinade over the salmon (keeping the other half to baste the salmon half way through cooking).
4. Bake the salmon in the oven for 15 minutes, basting the salmon with the rest of the sauce half way.
5. On a medium heat add the coconut milk, peanut butter, sriracha and soy sauce to a large sauce pan. Mix to combine until the peanut butter has melted and the sauce is smooth.
6. Add your chosen veg to the sauce, bring to a boil and then reduce the heat, keeping it on a low simmer until the sauce has thickened and the veg is cooked through.
7. In the last 5 minutes off the salmon cooking add your egg noodles to a pan of boiling salted water. Check your packet for cooking instructions but most take around 4 minutes.
8. Check on the sauce - by now it should be a lovely thick consistency. If you find it is too thick just add a couple of tablespoons of water until you reach your desired consistency. Add the juice of the lime, drain the noodles and add these to the sauce. Mix until the noodles are fully coated in the sauce.
9. Serve the noodles in a bowl and top with the salmon fillet, if you like you can top the salmon with sesame seeds and spring onion.
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