Soy and Ginger Salmon
- 500ml of water
- 50g of rice noodles
- 1/2 a lemon
- 1 spring onion
- 1 small piece of ginger, grated (depending on your taste)
- 10ml of soy
- 1x salmon fillet
- 1/2 of a red pepper
- 10ml virgin olive oil
- Preheat the oven to 160C, gas mark 2 and cover a baking tray in foil.
Chop up the spring onion and place a pinch into a bowl with the ginger and soy. Add the salmon fillet and coat evenly in the sauce. Squeeze juice from the lemon on to the salmon fillet.
Place the coated salmon fillet in the oven for 10-15 minutes.
Put the rice noodles in a pan over a medium heat and cover with boiling water.
Cook, stirring gently to separate the noodles, until they're just tender (this will take 3-7 minutes).
Meanwhile, cut the red pepper into thick strips and add to the remaining spring onion. When the salmon is cooked through, remove from the oven and place on a serving plate, leaving the juices in the foil. Add the virgin olive oil to the juices in the foil.
Add the spring onion and red pepper to the foil juices and stir, ensuring they are coated.
Remove the rice from the heat, drain and serve next to the salmon.
Top the salmon with the spring onion and red pepper, and drizzle over another squeeze of lemon if you wish.