2 salmon fillets (around 400gr)
2 tbs Spicy chutney with organe To Filema tis Lelas
1 tsp fresh ginger grated (with its juices)
1 garlic clove, chopped
70ml soya sauce
70ml white wine (dry)
140gr egg noodles
1-2 spring onions chopped (green part too)
3 tbs sesame oil
1 ½ tbs toasted sesame seeds
Salt and pepper
Wash the salmon fillets and gently pat dry. Place it in a baking dish. In a medium bowl mix well the ginger, garlic, wine, soya sauce, orange chutney and some black pepper. Pour over the salmon and cover the baking dish with plastic wrap. Marinade in the fridge for at least 30 minutes (you can leave overnight).
Remove salmon from the fridge and let it get to room temperature before baking. Preheat oven at 180C. Remove the plastic wrap and keep about 5 tbs of the marinate sauce. Cover the salmon with parchment paper and foil and bake for 15 minutes. Remove the foil and parchment paper and bake for another 5-10 minutes until nice and golden.
Meanwhile cook the noodles in salted water, following package instructions. Strain.
Place a skillet or wok on medium high heat. Add the sesame oil and sauté the noodles. Add the marinate sauce you set aside earlier and toss for less than a minute. Remove from heat and mix in the spring onion and most of the sesame seeds, reserving some for sprinkling on top of the salmon when plating.
Serve your noodles into two plates, place the salmon fillets on top, spoon some of the liquid left in the baking dish and sprinkle with sesame seeds.
Product we used: