Soy and Lime Baked Salmon and Veggie Gyozas

Meanwhile, add the lime zest, olive oil for the marinade (see pantry for amount), half the garlic and half the soy sauce to a large bowl. Squeeze in some lime juice and stir to combine.

Pop the salmon fillets into the bowl and turn them over in the marinade so they're well coated. IMPORTANT: Wash your hands and equipment after handling raw fish.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the top shelf of your oven until golden, 15-17 mins. Turn halfway through.

Lay the marinated salmon fillets onto a large lined baking tray, skin-side down (discard the remaining marinade). 

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pea pods and carrot to the pan. Stir-fry until tender, 4-5 mins.

Reduce the heat to medium, then add the Indonesian style spice mix and remaining garlic. Stir-fry until fragrant, 30 secs. 

Mix in the teriyaki, water for the sauce (see pantry for amount) and remaining soy. Bring to the boil, then reduce the heat to medium. Toss in the noodles and allow everything to heat through, 1-2 mins.