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Fried salmon, noodle cake and red pepper dressing


For the salmon
For the noodle cake
  • 2 tbsp olive oil

  • 100g/3½oz egg noodles, cooked according to packet instructions, drained

For the red pepper and peanut dressing
To serve

Preparation method

  1. For the salmon, heat the oil in a frying pan over a medium heat and fry the salmon, skin side down first, for 4-5 minutes on each side, or until cooked through. Season, to taste, with salt and freshly ground black pepper

  2. Meanwhile, for the noodle cake, heat the olive oil in a frying pan. Add the cooked, drained noodles and fry for 2-3 minutes, turning once, or until the noodles are golden-brown and crisp. Remove form the pan with a slotted spoon and set aside to drain on kitchen paper.

  3. For the red pepper and peanut dressing, heat the oil in a pan over a medium heat and fry the pepper for 5-6 minutes, until softened, then stir in the peanuts and cook for another 1-2 minutes.

  4. To serve, place the noodle cake onto a serving plate. Top with the salmon and spoon the red pepper and peanut dressing around the edge of the plate. Garnish with the lime wedges and fresh coriander leaves.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

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