- 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
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.
Pop the salmon in a dish. Spoon the tamarind marinade all over the salmon, making sure you coat it all over. Set aside.
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.
Finely slice the remaining chilli half. Pick the leaves off the coriander stems and set them aside. Finely chop the stems.
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).
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.
Add the carrots, pepper and spring onions. Stir fry for 5 mins to just soften all the veg.
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.