It may surprise some of my more familiar readership that I can cook. I don’t always particularly revel in the task, often chucking some pasta and sauce in the oven does of an evening meal. But this is one meal I and my (slightly obsessed with ‘pretty’ food) housemate particularly enjoy having ‘created’ and would greatly recommend you try. Particularly if you’re a bit cook-lazy like me! You basically stick it in the oven and do some last minute stir-frying after sitting on your bum for 15 minutes!
Lime & Ginger Salmon parcels with stir-fried chinese veg and noodles for two.
Buy fresh salmon fillets, making each into a foil parcel with a wedge of butter, half the juice of a lime for each, place some shredded ginger on top and finish off with a slice of lime. Seal the foil parcels and cook in the oven for about 15-20mins at about 200 degrees Celsius.
Stir fry the veg (we cheat and use m&s chinese veg pack inc carrots, babycorn, broccoli, spring onions, mange tout and pakchoi – i suggest that peppers would interfere with the overall flavour-effect, but each to their own!) in balsamic vinegar and stir in egg-fried noodles and pine nuts. This bit only takes about 5 minutes toward the end of the salmon’s cooking time.
Whack the cooked Salmon on a bed of the noodles and veg and drizzle over the buttery-limey-gingery goodness from the foil parcel.
Serve on piping-hot plates as the stir fry can cool pretty quickly!