Sticky, sweet and spicy, our sustainably sourced salmon skewers – marinated in tamari, honey and chilli – are so moreish you’ll want seconds. Mineral-rich brown rice noodles mop up excess sauce, while long-stem broccoli adds green crunch.
Time: 30 mins
100g brown rice noodles
180g Tenderstem or long-stem broccoli
1 red pepper
1 tbsp honey
1 tbsp oil
2 spring onions
2 tbsp tamari
2 x 150g salmon fillet (skin off)
4 tsp chilli paste
1. Preheat the oven to 200°C/ fan 180°C/ gas mark 6, and boil a kettle. Fill a bowl with cold water and add the skewers, leave to soak.
2. Cut each salmon fillet into 4 pieces and dice the pepper into chunks, add to a large bowl. Slice the lime in half.
3. In a small bowl add the tamari, honey, 2 tsp oil, the chilli paste and the juice from half the lime, stir. Pour just half this marinade into the large bowl with the pepper and salmon. Mix well to coat.
4. Place one piece of salmon followed by a piece of pepper onto a soaked wooden skewers, repeat, resulting in 2 pieces of salmon and 3 pieces of pepper on each skewer.
5. Place the skewers to one end of a large baking tray lined with parchment paper. Spread the tenderstem out alongside the salmon on the tray, drizzle with 1 tsp oil and cook all for 10 mins until the salmon and tenderstem are cooked.
6. Pour boiling water into a large saucepan until ¾ full, bring to the boil and plunge the brown rice noodles into the pan. Remove from the heat and leave to soften for 6-8 mins. Meanwhile, thinly slice the spring onions and add to the remaining marinade. When the noodles are cooked, drain and rinse under warm water then return the noodles to the pan, pour in the remaining sweet chilli marinade and add the cooked tenderstem. Mix well. Leave to one side.
7. Divide the noodles and long-stem broccoli between two warm plates, lay the salmon skewers alongside and squeeze the remaining half lime over the salmon (to taste).
428 calories • 58.5g carbs • 13g fat • 24.5g protein
Allergens: Fish, Soya
Recipe courtesy of Mindful Chef