Seared Salmon with Singapore noodles

I was introduced to Nigella Lawsons book  ‘Nigella Express’ quite recently during my time back working as a Nurse during the Corona Virus pandemic. Tony one my work colleagues knowing that I was interested  in food came along one day with this book for me to read over my days off, This seared Salmon was  just one of 6 things I cooked  during my time with the book, In fact my son cooked this particular dish  and IO could of cooked a lot more from this fab publication

Ingredients

  • 2 tsp of Madras curry powder / paste
  • 1/4 tsp salt
  • 1 tsp sugar
  • 4 Salmon fillets approx 200g each
  • 1 tbsp Garlic oil ( Or 1 clove of crushed garlic )

Singapore Noodles

  • 250g  vermicelli rice noodles ( we used Soba noodles
  • 50g dreid shrimp ( we used a couple of chopped up prawns )
  • 125 ml Chinese cooking wine
  • 1 tbsp garlic oil ( I used 1 clove of garlic and table spoon of olive oil
  • 100g finely sliced Chinese cabbage or just normal cabbage
  • 125 baby corn, sliced into rounds
  • 2 tsp madras curry powder or paste
  • 1 tsp finely grated ginger
  • 250 ml chicken stock
  • 3 tablespoons of soy sauce
  • 150g Bean sprouts
  • 4 tablespoon of coriander
  • Can add other veg to the noodles like sugar snaps, asparagus grated zucchini

Method

Salmon

  1. Mix the curry powder or paste  with the salt and sugar in a wide shallow dish  and dredge the salmon in it so it is covered all over
  2. Heat the oil in heavy based frying pan and cook the salmon fillets on a high heat for  about 2 to 3 minutes, searing the sides too if the fillets are thick

Singapore Noodles

  1. Put the rice noodles into bowl and cover with boiling water, leave them to soak for 4 minutes and the drain them
  2. Soak the dried shrimp in the Chinese wine and heat the oil in a wok or frying pan and fry the Chinese cabbage baby corn and spring onions for a few minutes
  3. Add the paste  or powder and finely chopped ginger to the wok then the chicken stock and soy sauce
  4. Pour in the shrimps with their wine and the drained baked noodles tossing to shake everything  together in the wok
  5. Finally, stir in the bean sprouts and give a final toss  before turning out onto bowl and sprinkling of coriander

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