- Pre-heat oven (180°C fan/200°C/gas 6).
- Mix all of the ingredients for the dressing together and sit to one side.
- Remove the salmon fillets from the pack and mix a tablespoon of dressing around the salmon. If possible, marinade the salmon in the fridge for ½ hour before placing it on a non-stick baking tray.
- Cook the salmon in the oven for 22 minutes or until cooked.
- While the salmon is cooking, heat a wok or frying pan and add the sunflower oil. Add the broccoli, red onions, pak choi, ginger and chilli (if using) and cook on a medium heat for 3-4 minutes. Chef’s tip: For a flavour and texture boost, add some pickled cabbage when stir frying the vegetables. Follow our picked cabbage recipe below.
- Add the noodles and cook for a further 3-4 minutes.
- Add the remaining dressing to the pan and cook for 1 minute.
- Divide the noodles between 2 plates. Serve with the salmon and garnish with coriander.
Method for pickled cabbage (optional)
- Mix all ingredients together and leave for 1 hour, or overnight in the fridge.
- Drain the cabbage well (discard the liquid) before adding it to the stir fry.
This is a well-rounded dish that will serve up a combination of nutrients, a source of protein and Omega-3 rich salmon.
Serve with a side of edzamame
A strong side with any salmon recipe with noodles. Best enjoyed with a sprinkle of sea salt, you can add a protein-packed and crunchy accompaniment to your dish.
To wash it down
A sparkling water with citrus can be a refreshing palate-cleanser. For something more on theme, you could try a chilled sake. A Japanese lager or wheat beer would also be a great contrast to the savoury flavours.
Don’t fancy noodles?
It’s an easy swap to replace your udon noodles for steamed rice or quinoa if you’d prefer something lighter.
This recipe is a fuss-free way to elevate a stir fry and impress your family and friends. It’s a celebration of simplicity and sophistication. With succulent MOWI salmon as your base, you can always expect quality.