JOANNA'S FOOD: family cooking, from scratch, every day

Friday, May 08, 2009

Honey-seared salmon with noodles

Guest post from daughter Lettice, who cooked dinner for the two of us this evening. She's just back from three months volunteering in South Africa, and says she really missed cooking:

Just tried this recipe and it was delicious. Few things: i didn't use the bean sprouts (couldn't find them) we thought they/cold cucumber sticks/mushrooms would have been equally nice. Also the frying pan was too small, and everything went everywhere, so maybe use a deep set pan or a wok - which we have i just failed to use! The pan was also slightly too hot when i added the salmon so slighty too cooked outside/not cooked inside... just cook how you would normally cook salmon - not how the recipe says!

2 strips egg/rice noodles
2 tbsp sesame oil
2 thick salmon fillets, skinned and sliced 2 cm thick
1 tbsp runny honey
1 tbsp soy sauce
2 tsp sesame seeds
1 bunch spring onions, sliced
100g spinach leaves

Cook the noodles; drain, add a little sesame oil. Toss the salmon with the honey and soy sauce. Heat a non-stick frying pan over a high heat and toast the sesame seeds until lightly golden. Remove from pan. Add half the oil to the pan; once hot, cook the salmon for 1 minute each side. Remove from the pan; keep warm. Add the remaining oil to the pan; fry the noodles, spring onions and bean sprouts. Add the spinach, seeds, remaining honey and soy mix. Toss until the spinach wilts. Sit the honey seared salmon on top of the noodles and spinach - serve.


MyKitchenInHalfCups said...

Missed cooking did she...we don't realize how much it adds until we're not doing it for a long time.

Zabeena said...

Oh how funny, I cooked salmon on spinach, too, on Friday - will ,post about it probably on Sunday. Honey-seared sounds good,maybe next week!!

Health Advocate said...

that's a great recipe...salmon is very good for health,but are the salts in it good and healthy as well?

Joanna said...

We eat very little salt in our diet - I make all our own bread with about half the amount used by commercial bakers; I never add salt to the water for vegetables or pasta, etc etc. But sometimes, you need a little salt, both for taste and for health. If you're not eating industrially processed foods (FULL of salt, to disguise poor ingredients and use of cheap tasteless starch fillers), you probably don't need to worry