Ginger and Soy Salmon skewers

Ginger and soy salmon skewers on Afternoon Express

Ginger and soy salmon skewers with noodle salad.

Recipe by Hannah Lewry
Serves 2
Preparation time: 20 minutes
Cooking time: 10 minutes

Soy sauce, 1/3 cup
Ginger, 1 T
Garlic, 2 cloves crushed
Dried chilli flakes, 1 T
Brown sugar, 1 T
Lightly smoked salmon trout, 1 x 250g side
Sesame seeds, to sprinkle
Sea salt, to season
Sugar snap peas, 20g
Rice noodles, 200g
Baby spinach, 30g
Mint and basil, to serve
Squeeze of fresh lemon or lime to serve
Sesame oil, to serve

Combine, soy sauce, brown sugar, ginger, garlic and chilli flakes. Slice your salmon fillet into 2.5 cm wide slices and thread onto skewers and marinade for 10 minutes.
Mean while, get your vegetables ready Thinly slice the sugar snap peas and blanch in hot water for 1 minute, drain and keep aside. Soak the noodles in boiling water until tender and drain.
Arrange the salmon skewers on a tray lined with tinfoil, sprinkle with sesame seeds and some sea salt to season, place under a hot grill for 2-3 minutes on each side. Add the remaining marinade to the pan, when warm toss the noodles in the sauce. Arrange the vegetables in bowls, spoon over the hot noodles to wilt the vegetables slightly and eat topped with sticky salmon skewers, fresh herbs, squeeze over fresh lemon and sprinkle with sesame oil.

Tip: Use woolworths ready crushed garlic and ginger to save time.