- 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
- Sea salt
- ½ tbsp coconut or olive oil
- Freshly ground pepper
- 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.