A simple summery dinner idea for you tonight made with easy to find ingredients for the whole family. Tag me in a photo if you make it!
Fast fresh and easy food available here
Time from start to finish: 25 minutes
Equipment: Peeler, large frying pan, wok or sauté pan, mug or small bowl
200g bok choy
1 bunch of spring onions
2cm piece of fresh ginger
4 × 125g sustainably caught salmon fillets, skin on
3 squidges of honey
100ml light soy sauce
Pinch of chilli flakes or powder
300g straight-to-wok noodles
1 tbsp sesame seeds
Small handful of fresh coriander leaves, to serve
Salt and freshly ground black pepper
+ Trim the bok choy to release the leaves, then rinse and pat them dry with kitchen paper. Trim and roughly chop the spring onions (both the green and the white bits) and peel and grate the ginger.
+ Put a large frying pan and a wok or sauté pan on a medium heat with a small glug of sesame oil in each.
+ Season the salmon fillets well with salt andpepper, and fry them skin side up in the frying pan for 5 minutes. + Meanwhile, stir-fry the bok choy, spring onions and ginger in the wok or sauté pan for about 3 minutes until the leaves are wilted.
+ While these are frying, quickly put the honey, soy sauce and chilli flakes or powder into a mug or small bowl and whisk everything together with a fork. Quarter the lime and set both aside.
+ Next carefully flip the fish fillets over to cook on the other side for about 4 minutes.
+ Add the noodles and sesame seeds to the vegetables and toss together well, then continue to cook for a few more minutes, keeping everything moving around regularly.
+ Turn the heat up on the salmon and pour half of the honey sauce over. Allow to simmer for a couple of minutes, spooning the sauce over the salmon as the mixture thickens and becomes syrupy.
+ Pour the remaining sauce over the noodles, tossing it through well, and then season with salt and pepper to taste.
+ The salmon is cooked when it is no longer translucent but an even pale pink through to the centre.
+ Divide the noodles between four serving plates. Sit a salmon fillet on top, drizzle some of the syrupy sauce from the pan over and serve with a wedge of lime and a scattering of coriander leaves.
Let me know how you get on with this!