My slightly-obsessional adherence to my list of goals continues. Let’s see for how long I can carry this on, taking into account that my pregnancy is making me more and more heavy & immobile.
I have to say that yesterday’s lunch (part of goal 154, cooking main dishes from various food blogs) was wonderful. Not too heavy, not too calorific, quite tasty, and very easy to make. I got the idea from Lizzie at Hollow Legs, who made a salmon & udon noodle salad. I made some slight changes, but the recipe is more or less the same as Lizzie’s. So this makes it part of goal 154, cooking from other people’s blogs.
Salmon and Udon Noodle Salad (for one or two)
Ingredients:
- 2 salmon fillets
- Juice of 1/2 a lime
- 1″ ginger, grated
- 1 red chilli, sliced finely I used a bit of red-hot cayenne pepper which worked very well
- 1 tbsp coriander and 1 of mint, chopped
- 2 tbsps fish sauce
- 2 tsps sugar
Method:
- Combine the above ingredients and coat the salmon fillets in them
- Leave to marinate for 30 mins
- Place the salmon fillets including the marinade in a foil pouch and bake in the oven for 10 – 15 minutes, or until just done
- Leave to cool
- Assemble a salad with whatever veg you have – I had mixed leaves (Lizzie also suggests mushrooms, butter beans, spring onion and cherry tomatoes)
- Cook some udon noodles and run them under a bit of water to refresh (not too much water or they’ll become soggy)
- Toss in soy sauce and lay over the veg mixture (I omitted the soy sauce because I’m trying to avoid eating too much salt since I’m pregnant. It was still delicious and fresh-tasting)
- Flake the salmon on top, and combine it all with the juices from the foil pouch. Or just serve the slightly-warm-still salmon with the salad, and the noodles on the side.
Makes for a lovely, easy lunch for a warm day in May.
