Sticky Salmon Noodles - Easy Salmon Dinner Recipe
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
Join experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch as she shares how to make a veggie-rich Sticky Salmon and Noodles dish that’s perfect for a quick and healthy weeknight dinner.
In this session, you’ll learn how to cook delicious sticky salmon noodles, combining tender glazed salmon with fresh vegetables and noodles for a flavour-packed meal that’s perfect for a quick, satisfying dinner. Alison will guide you step by step, making it easy to recreate this salmon noodle recipe at home using everyday ingredients.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
For the salmon
- 1 tbsp oil
- 1 fillet of salmon
- 1 tsp sriracha chilli sauce or 1 tbsp soya sauce
- 1 teaspoon runny honey
- 1 tsp stem ginger syrup (optional)
For the noodles
- 2 florets broccoli
- ½ carrot thinly sliced
- 1 tbsp sunflower oil
- ¼ courgette, strips
- ¼ red pepper, slice
- 1cm piece of stem ginger, diced
- 1 spring onions
- 1 mushroom, sliced or 1 tin of shiitake mushrooms
- 1 tablespoon oyster sauce
- 1 lemon, juice
- 75g straight to wok noodles
Garnish
- 2 tsp sesame oil
- 1 tsp sesame seeds
Method:
- Heat the wok and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down and cook for 5 minutes covered with a cartouche (parchment-paper lining).
- Remove the paper. Add the sriracha, honey, ginger syrup and the juice of half the lemon, then mix well in the wok to make a glaze.
- Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until glazed and just cooked through. Place on a plate covered with the cartouche paper to keep warm.
- Chop the broccoli into chunks and stir fry in the oil with the carrot, courgette and pepper. Add the ginger and spring onion. Add the mushrooms. Stir fry for 2 minutes. Add the noodles.
- Stir in the oyster sauce and squeeze over the juice from the other half of the lemon. Serve topped with the salmon.
- Drizzle with sesame oil and scatter with the sesame seeds.
Alison's recipes
If you enjoyed this session with Alison, you can explore more of her recipes here!
