• Jo Marsden

Pan Fried Scottish Salmon, Chilli Noodles & My Herby Chermoula

Updated: Dec 2, 2021

Hello Summer! Such a vibrant and colourful dish, a great alternative to the usual BBQ food, and healthy too! You can pan fry this beautiful salmon dish or BBQ it, either way, it's an amazing combo for a beautiful summer's day! Make the Chermoula and Chilli Noodles beforehand, stick them in the fridge for an hour then get the salmon going.

Full Recipe Below and #YouTube Video Below:

Ingredients:

  1. 1 x Portion of My Herby Chermoula

  2. Scottish Salmon Fillets

  3. Fresh Red Chilli

  4. Fresh Coriander

  5. Egg Noodles

  6. Sweet Chilli Sauce

  7. Grated Carrot

  8. Thinly Sliced Red Pepper

  9. Olive Oil

  10. Rock Salt and Ground Black Pepper



Method:

Make 1 x portion of my Herby Chermoula, pop in the fridge to chill (it will keep for 2-3 days). Cook your egg noodles, drain and chuck into a wok with a little sunflower oil, sweet chilli sauce, a little sliced red chilli, thinly sliced red pepper and grated carrot. Toss these around for a few mins, then season with salt and pepper. Let them cool and then pop in the fridge to chill whilst we cook the Salmon.


Take the salmon out of the fridge and dry each side well with a paper towel. Rub with olive oil, rock salt and black pepper and lightly score the skin. Heat up a pan on a high heat, drizzle with olive oil, and place your salmon in skin side down, holding it down and moving it around for a minute in the pan so it doesn't buckle.


Cook your salmon for 3-4 mins per side, making sure your skin is nice and crispy, finish in the oven for 2 mins on 180C and allow to rest for a few minutes, giving it another little seasoning.


To Plate:

Pop the Herby Chermoula, into little glass ramekins, place the salmon on the plate, skin side down, pop some sweet chilli noodles on the side and finish with ripped/torn coriander and freshly sliced red chilli. Can you hear summer calling!



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