Lacquered Thai Salmon & Stir-Fried Noodles Recipe | Abel & Cole
Lacquered Thai Salmon & Stir-Fried Noodles
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Prep: 20 mins
Cook: 15 mins
Sticky, sweet and sour tamarind gives salmon fillets a dark look. Delicious on top of stir-fried pad Thai noodles.
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653 kcal
(per portion)
Ingredients you'll need
  • A thumb of ginger
  • 1 red chilli
  • 40g tamarind paste
  • 2 salmon fillets
  • 2 carrots
  • 1 pointed red pepper
  • A bunch of spring onions
  • A handful of coriander
  • 1 nest of pad Thai noodles
From your kitchen
  • Sea salt
  • ½ tbsp coconut or olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and grate the ginger. Finely chop half the chilli (keep half for later). Mix the ginger, chilli and tamarind together with a pinch of salt.

  • 2.

    Pop the salmon in a dish. Spoon the tamarind marinade all over the salmon, making sure you coat it all over. Set aside.

  • 3.

    Trim and peel the carrots. Finely slice them into finger-length batons. Halve the pepper. Scoop out the seeds and white bits. Finely slice it. Trim the roots off the spring onions. Thinly slice them on the diagonal.

  • 4.

    Finely slice the remaining chilli half. Pick the leaves off the coriander stems and set them aside. Finely chop the stems.

  • 5.

    Heat your grill to medium-high. Line a baking tray or grill pan with foil or baking paper. Lay the salmon fillets on it, skin-side up. Grill for 12-15 mins till the salmon is cooked all the way through – it will flake easily when pressed with a fork and be dark pink underneath the black marinade (you don't need to turn it over during cooking).

  • 6.

    While the salmon grills, put a large pan of water on to boil. Warm a wok or deep frying pan for 2 mins. Add ½ tbsp coconut or olive oil. Add the coriander stems and chopped chilli. Stir fry for 30 secs.

  • 7.

    Add the carrots, pepper and spring onions. Stir fry for 5 mins to just soften all the veg.

  • 8.

    The water in the pan should be boiling. Add half the pack of noodles to the pan. Simmer for 3 mins, then drain well. Add them to the wok with a good pinch of salt and pepper. Toss a few times to mix everything together. Serve the noodles with the salmon, garnished with coriander leaves.

  • 9.