Salmon with watercress udon
- 4 x 130g salmon fillets
- 1tbsp sesame seed oil
- 4tbsp reduced salt soy sauce
- 4tbsp sweet chilli sauce
- 250g udon noodles
- 2tbsp vegetable oil
- 5 radishes, sliced
- 2 spring onions, sliced
- 155g sugar snap peas
- 85g packs Grower’s Selection Watercress
Put the salmon in a shallow dish. Combine the sesame oil with the soy and sweet chilli sauces. Pour over the fish and set aside to marinate.
Cook the udon – follow the pack instructions. Drain then refresh under cold water.
Drain the salmon, reserving the marinade. Heat 1tbsp of the vegetable oil in a large nonstick pan and cook the fish for 4 mins on each side. Transfer to a warmed plate.
Wipe the pan with kitchen roll. Heat the other 1tbsp oil. Add the radishes, spring onions and sugar snap peas. Stir fry for 1-2 mins. Add the udon. Fry for 1 min then add the watercress and reserved marinade. Heat through and serve with the salmon.