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- Pre-heat the oven to 180°C fan
- Mix the sherry with the soy sauce, ginger and garlic. Put the salmon in a shallow dish and pierce each fillet several times with a skewer
- Spoon over the sherry marinade then turn the fillets skin-side up. Cover and chill for at least 2 hours, turning the fillets back over halfway through. If you have more time, leave overnight
- Put the vegetables in a large, deep-sided baking tray or roasting tin and toss in the oil. Bake for 10 minutes
- Mix the noodles into the vegetables, cover with foil and bake for a further 10 minutes
- Remove the foil. Drain the salmon, reserving the marinade and thoroughly mix the marinade into the noodles, then sit the salmon on top, skin-side up. Re-cover and bake for 20-25 minutes – after 10 minutes remove the foil and turn the salmon skin-side down, then continue to cook for the remaining cooking time uncovered until the salmon is cooked through
- Serve straight from the tray
TIP
Prepare the vegetables as you would for a classic stir fry. Use thin strips of pepper and carrot and halved baby corn and sugar-snap peas or mangetout. If you want to add softer vegetables like beansprouts, spring onions or mushrooms, mix them into the noodles just before you add the salmon.
For a festive twist, follow the recipe as above cooking 4 to 6 pieces of salmon. When the salmon is cooked, remove from the tray, cover and keep warm. Arrange the vegetable noodles on a warm, large round platter and sit the salmon back on top. Serve garnished with a cucumber and carrot ribbon bow to resemble a Christmas garland
