Happy Monday peeps. Let’s start with some food inspo today before we work up to V-day on Saturday. Yes, Valentines Day is not my favourite as you might remember from last year [read my rant here] but I am declaring my love for nudes this week – the colour, not the artistic term – which is my concession to romance this week.

Back to food: I regularly run out of ideas of what to cook for our main meal which is my cue to find some inspiration online. Somehow I always end up at Donna Hay and her fabulous section of fast weeknight suppers. They all look so delicious and are super easy to make.

The cowboy likes to have a light and healthy meal on Sunday nights and I think this ginger chili salmon might just hit the spot. I like the combination of a sweet and spicy marinade for the salmon and it’s such a fast meal to whip up. I think this one might be a keeper.

GINGER AND CHILI SALMON WITH NOODLES

INGREDIENTS:

¼ cup (60ml) kecap manis (sweet Indonesian soy sauce)
2 cloves garlic, crushed
3cm piece (15g) ginger, peeled and finely grated
½ cup (125ml) water
1 tablespoon dried chili flakes
1 tablespoon sea salt flakes
4 x 180g salmon fillets, skin removed
1 tablespoon vegetable oil
200g Swiss brown mushrooms, halved
200g dried rice noodles, cooked
1 cup coriander (cilantro) leaves

DIRECTIONS:

Place the kecap manis, garlic, ginger and water in a bowl and mix to combine. Set aside. Place the chili and salt on a tray and mix to combine. Press both sides of the salmon into the chilli salt to coat. Slice each fillet into 1cm-thick pieces. Heat the oil in a large wok or non-stick frying pan over high heat. Add the salmon and cook, in batches, for 1 minute each side. Remove from the pan and set aside. Add the mushroom and cook for 2 minutes. Add the sauce and cook for 4 minutes or until the mushroom is tender. Top the noodles with the salmon, mushroom and coriander to serve. Serves 4.

 
RECIPE & PHOTOGRAPHY | Donna Hay with thanks
 
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