Finely slice the spring onions.
Peel and finely dice the ginger and garlic cloves.
Remove the seeds from the chilli and then finely dice.
Pick the leaves from the coriander and roughly chop.
Break down the pak choi heads into individual leaves.
Zest and juice the limes.
Cook the noodles for 3 minutes in hot water until tender. Whilst the noodles are cooking, make the dressing. Mix together the spring onions, diced chilli, half of the chopped garlic with the soy sauce, lime juice and peanut oil. When the noodles are cooked drain and mix with dressing.
Next cook the salmon. Season the salmon with fine salt and then heat a frying pan over a medium heat. Add a splash of peanut oil and then sear the salmon on all sides. Check if the salmon is still pink in the middle, and if so remove the pan from the heat and allow the salmon to rest. If not, repeat the process of turning and cooking the salmon. Drain any oil from the pan and then drizzle in the honey. Coat the salmon on the honey.
Whilst the salmon is cooking, heat a wok until hot. Add a splash of sesame oil and stir fry the pak choi for 1 minute. Just before serving add the garlic, ginger, sesame seeds and bean sprouts.
To serve, place the noodles on a plate, top with the pak choi and finish with the salmon and a drizzle of honey from the frying pan and any remaining dressing.
«The salmon in this dish can easily be replaced with sea bass, bream or for a meaty alternative try duck or chicken. »
Organic salmon coated in honey served on a fresh and zesty noodle salad flavoured with lime, ginger, garlic, coriander and chilli.