Description
Delicious Chinese inspired dish to liven up your dinner times
Ingredients
Scale
4 x 125g/4oz salmon fillets, with skin left on
2 heaped tbsp hoisin sauce (from a jar or bottle)
150g/5½oz cherry tomatoes, halved
140g/5oz medium egg noodles
200g/7oz long-stemmed broccoli, trimmed
freshly ground black pepper
dark soy sauce, to serve (optional)
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil.
- Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through.
- Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally.
- Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using.
Notes
If you have any spring onions handy, thinly slice 2 or 3 to scatter over the salmon and tomatoes before cooking.
- Prep Time: 5
- Cook Time: 20
Nutrition
- Calories: 439