Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the sweet chilli sauce in this recipe. Paired with sticky hoisin-teriyaki noodles loaded with veg, it's a real catch! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
200 grams
Salmon Fillets
(Contains: Fish)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
2 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
120 grams
Coleslaw Mix
60 grams
Hoisin Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
32 grams
Sweet Chilli Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
75 milliliter(s)
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over a little oil, then season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Pour the boiled water from your kettle into a medium saucepan with ½ tsp salt and bring to a 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.
While the fish and noodles cook, peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.
Add the garlic and coleslaw mix to the pepper. Stir-fry for 30 secs more.
Stir in the hoisin sauce, soy, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add the cooked noodles to the sauce and veg, mixing together well so the noodles are coated in the sauce.
Share the noodles between your bowls and top with the salmon.
Drizzle the sweet chilli over the salmon, then finish by sprinkling the sesame seeds over everything.