When there seems to be no end to the list of jobs that need doing in and outside the house the last thing you feel like doing is cooking.
The laundry needs to be taken out of the washing machine and hung up while a dirty bunch needs to be loaded. Thirty-two emails from antsy clients are awaiting you that need replying to urgently. The baby needs his nappy changing. The TV repair man is downstairs busy fixing the TV that little fingers had too much fun playing with. Invoices need issuing and another tonne of very boring but pressing admin tasks need doing. Then you remember you have nothing prepared for dinner tonight and despair sets in. No wonder people opt for ready-made meals and takeaways these days.
But before you drive to the shops or pick up the phone please consider this dish first. The beauty of the recipe is that it can be prepared in stages. Five minutes to concoct the marinade and dump the fish in. (Remember to place it in the fridge if you are planning to marinate it for longer than half an hour.) Do chore #45. Another five minutes to boil the noodles and let them cool at their leisure. Do chore #102. And by the time you want dinner, you can serve the meal in about 10 minutes. Voila!
- 4 salmon fillet portions
- 30ml (2 tbsp) shoyu (Japanese soy sauce)
- 30ml (2 tbsp) sake
- 60ml (4 tbsp) mirin or sweet sherry
- 5ml (1 tsp) soft light brown sugar
- 10ml (2 tsp) grated fresh root ginger
- 3 garlic cloves, 1 crushed, and 2 sliced into rounds
- 30ml (2 tbsp) groundnut [peanut] oil
- 225g (8 oz) dried egg noodles, cooked and drained
- 50g (2 oz/1 cup) alfalfa sprouts
- 30ml (2 tbsp) sesame seeds, lightly toasted
- In a big bowl, mix together the soy sauce, sake, mirin or sherry, sugar, ginger and crushed garlic. Place the salmon fillets in the bowl with the sauce and make sure all surfaces are covered with the marinade. Cover and leave for 30 minutes.
- Lightly oil and heat a large frying pan. Drain the salmon, reserving the marinade. Fry the salmon fillets until cooked – no pinkness should be visible and the fish should be flaky.
- Meanwhile, heat a wok until hot, add the oil and swirl it around. Add the garlic rounds and cook until golden brown. Remove the garlic and discard.
- Add the cooked noodles and reserved marinade to the wok and stir-fry for 3-4 minutes until the marinade has reduced to a syrupy glaze and coats the noodles.
- Toss in the alfalfa sprouts. Transfer immediately to warmed serving plates and top with the salmon. Sprinkle with the toasted sesame seeds. Serve at once.
- Instead of marinating and cooking the salmon fillet portions whole, you can slice them thinly – it will decrease cooking time. Using a sharp cook’s knife, slice the salmon thinly. Spread out the slices in a large, shallow dish, keeping them in a single layer if possible.
- Serving Size: 1 serving
- Calories: 444
- Sugar: 8 g
- Sodium: 1.5 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 27 g