Wasabi and ginger salmon with sweet potato noodles

Prep time: 10 mins     Cook time: 15 mins 

Serves 4

Another Asian inspired recipe with salmon taking centre stage and Korean sweet potato noodles (dangmyeon - glass noodles) complementing the dish. Fresh, healthy and light - make it gluten-free (check your soy sauce brand). The noodles are naturally fat-free and low in calories. 

If you cannot find the sweet potato noodles you can replace them with rice noodles.

For the salmon:

4 large salmon fillets

2'' ginger, finely chopped

1 Tbsp wasabi paste

3 Tbsp soy sauce

1.5 Tbsp mirin

1 Tbsp dark brown sugar

1 Tbsp sesame oil

For the noodles:

200 g dry sweet potato noodles (about 3 nests)

1 Tbsp sesame oil

2 Tbsp soy sauce

2 Tbsp fresh lime juice 

1.5 tsp vegetable oil

1 Tbsp maple syrup (or agave)

3 garlic cloves, finely minced

2'' ginger, finely minced

1 medium carrot, peeled, cut lengthwise in half and finely sliced

2 bunches of choi sum (or bok choi), sliced, separate green leaves from stem parts

a handful of coriander leaves, chopped  

1. For the salmon: mix ginger, wasabi, soy, mirin sugar and sesame oil together. Pour over salmon and allow to marinate for about 10 mins - or until you prepare rest of ingredients.

2. For the noodles: cover the noodles with boiling water and let it sit for 5 mins. Drain and rinse with cold water, cut with scissors in half (helps with plating up later) and mix with sesame oil to avoid noodles sticking together. In a small jar or glass, mix soy sauce, lime juice and maple syrup. Set aside.

3. Heat up a non-stick heavy pan with lid. Add the marinated salmon skin side down and pour over the marinade with 1 Tbsp of water. Cover with lid. Allow it to steam undisturbed.

4. Meanwhile, heat up the wok, add veg oil and garlic and ginger (20 secs). Add sliced carrots and white parts (stems) of Choi sum (about 2 mins). Add green parts of Choi sum (30 secs). Finally, add the noodles and soy, lime juice and maple syrup. Allow to warm up, mix well. Add fresh coriander and plate up.

5. Check the salmon - gently insert the knife in the centre of the fillet - it should be flaky and moist (no dark pink showing). Plate the salmon on top of noodles and pour some of the sticky marinade on top. Serve with a lime wedge on the side.

6. Enjoy!