Peanut salmon noodles recipe
Created by The Tesco Recipes team
Get more omega-3 into your diet with this salmon and veg noodle dish, made even better by a peanut and soy-based marinade. Baking the salmon is a healthier option, removing the need for oil and retaining all of the healthy, nutritional oils.
See method- Serves 4
- Takes 25 mins plus marinating
- 786 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 limes, juiced
- 2½ tbsp reduced-salt soy sauce
- 3 garlic cloves, crushed
- 4cm piece ginger, peeled and finely grated
- 1 tsp crushed chillies
- 2 tbsp crunchy peanut butter
- 2 x 260g packs boneless salmon fillets
- 250g pack wholewheat noodles
- 2 tsp sesame oil
- 2 x 220g packs stir-fry vegetable medley, chilli and spring onions finely sliced
- 130g bag baby spinach
Each serving contains
- Energy
- 3315kJ 786.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 101.1gProtein 50.4gFibre 14.7g
Method
- Whisk the lime juice with the soy, garlic, ginger and crushed chillies in a bowl; set aside half to dress the noodles later. Mix the peanut butter and 50ml boiling water into the remaining marinade. Arrange the salmon in a baking dish, leaving 2cm between each fillet, then pour over the marinade. Marinate in the fridge for at least 30 mins, or overnight.
- Preheat the oven to gas 6, 200°C, fan 180°C. Bake the salmon for 10-15 mins until it’s just opaque and flakes easily when pressed.
- Meanwhile, cook the noodles to pack instructions. Drain, reserving 150ml cooking water, and return to the pan. Add the reserved dressing, cooking water and sesame oil; mix. Cover and keep warm over a very low heat, stirring occasionally so it doesn’t stick.
- Heat a large, lidded frying pan over a medium-high heat. Add half the spring onions and chilli and fry for 1 min. Add the babycorn, mangetout and Tenderstem and cook for 3-4 mins, stirring, until tender but still crisp. Stir in the spinach, cover and cook for 2 mins to wilt.
- Serve the salmon on top of the noodles and veg with any marinade from the baking dish spooned over. Top with the remaining spring onions and chilli to serve.
- See more Salmon recipes
