Happy Monday! Here’s a nice #healthy #herby #salmon 🐠dish to start the week 🙃Pan-fried and served with my herby #chermoula alongside sweet chili noodles.
Full Recipe below! & #YouTube video coming soon!
Ingredients:
Salmon Fillets (1 per person)
Egg Noodles
Sweet Chilli Sauce
Fresh Red Chilli
Olive Oil
Sesame Oil
Lemon Oil
1 tsp coriander seeds
1 tsp cumin seeds
½ small pack mint leaves picked
1 small pack of coriander
1 small handful of tarragon
1 Lemon
2 fat garlic cloves
1 tsp chilli flakes
Method:
Take your egg noodles, cook following packet instructions once drained, add to a wok with a little olive oil and a few drops of sesame oil. Chuck in some sweet chilli sauce and half a chopped fresh red chilli. Cook for a few minutes then set aside to cool, finishing with fresh coriander and a bit more fresh chilli if you like it hot!
To make the chermoula, toast the coriander and cumin seeds in a dry frying pan. Pop into a blender and add:
½ small pack mint leaves picked
1 small pack of coriander
1 small handful of tarragon
Juice of 1 x Lemon and a bit of zest
2 fat garlic cloves
1 tsp chilli flakes
4 tbsp olive oil
Pinch of rock salt and black pepper
Blitz in the blender to a smooth green sauce, adding enough olive oil to get a drizzling consistency, so it's a sauce-like density. Season to taste, and pop in the fridge for around an hour before you cook the salmon.
To Pan-fry the salmon, pat the salmon dry with a paper towel, and season generously with rock salt and black paper. Place in a very hot pan with a little olive oil, skin side down for a few mins. Hold the fish down with a fish slice to stop it from buckling. Once crispy on the skin side, carefully turn over and pop in a pre-heated oven @ 180 degrees celsius for around 2 minutes to finish.
To Plate:
Take your cold sweet chilli noodles and place them on the plate, pour the herby chermoula into a ramakin and finish the plate with the crispy salmon and a little lemon oil over top.
Enjoy! :)