Salmon Stir-Fry

Ingredients

• 200g fine egg noodles
• 2 fresh red chillies
• 2 tablespoons sesame seeds
• 4 teaspoons teriyaki sauce
• 2 limes
• 2 x 260g packs salmon fillets, skin-on, pin-boned
• olive oil
• 2 pak choi
• 320g stir-fry vegetables

Preparation

1. cook the noodles to pack instructions while you deseed and finely chop the chillies. lightly toast the sesame seeds in a dry non-stick frying pan on a medium heat, then tip onto a plate. make a dressing with the teriyaki sauce, half of the chillies and the juice of 1 lime. drain the noodles, refresh under cold water and set aside.
2. place the salmon on a board, skin side up, and carefully pull away the skin. cut each fillet into 4 chunks and season with sea salt and black pepper. put the sesame seed pan back on a medium heat with ½ tbsp olive oil. add the salmon skin and cook for a couple of mins until crispy and golden on both sides, then remove to a plate. add the salmon chunks and cook for 4 mins until golden on all sides, then remove to a plate, brush with a little teriyaki dressing and roll in the toasted sesame seeds.
3. meanwhile, place another large non-stick frying pan or wok on a medium-high heat with ½ tbsp olive oil. finely shred the pak choi. add the stir-fry veg and pak choi to the hot pan and stir-fry for 3 mins, adding the noodles for a final min to reheat. turn the heat off, pour over the remaining dressing and toss well.
4. divide the veg and noodles between the plates, sit the salmon chunks on top and break over the crispy salmon skin. scatter with the remaining chilli and serve with a squeeze of lime.