CPO Fish -Lobster Recipe Cuts
Salmon marinated in chilli, soy and honey with noodle salad
Daniel Lingiah
Preparation time 25 mins
Cooking time 25 mins
Serves 4


4 salmon fillets skin on but any bones removed

4 nests of dried egg noodles

150ml soy sauce

Thumb of ginger

4 cloves garlic

1 large red chilli

4 tbsp runny honey

Handful of coriander

2 limes

¼ cucumber

2 carrots

1 bunch spring onions

2 heads pak choi

Cold pressed rapeseed oil


1, Begin by taking ¾  soy sauce, honey, ½ ginger ( chopped ), ½ red chilli ( chopped ) and 2 cloves of garlic chopped. Combine all ingredients in a bowl. Add salmon fillets and leave in fridge to marinade for 2 hours.

2, Bring a large pan of salted water to the boil.

3, Cook noodles for 2-4 minutes until just tender, drain and run under cold water to cool.

4, Slice spring onions and pak choi as finely as possible.

5, Peel cucumber then cut in half vertically, remove seeds and cut into 1cm slices.

6, Peel carrots and cut into a fine julienne.

7, Once salmon is marinated place a heavy based frying pan onto a medium heat, drizzle with cold pressed rapeseed oil.

8, Once hot add salmon skin side down and cook for 4 minutes until skin is crisp, turn and place in oven with remaining marinade at 200c for 8-12  minutes until cooked as you prefer ( I like it a little pink inside ).

9, Whilst your salmon is cooking put together salad. Take noodles, prepared vegetables and coriander ( reserving a little ) into a bowl with remaining chilli finely sliced.

10, Make the dressing by combining remaining soy sauce, ¾ as much of cold pressed rapeseed oil and the lime juice. Whisk to emulsify.

11, Remove salmon from oven and leave to rest for a minute.

12, Whilst salmon is resting dress salad. ( don’t feel you need to us all of dressing if it looks too much)

13, Serve salmon on a bed of noodle salad and sprinkle with remaining coriander.

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