Other fish such as sea bass, mackerel fillets or tuna steaks could be cooked in the same way. Whichever fish you choose, it needs to have a firm texture or have its skin left on or it will break up when cooked.
Honey-Glazed Salmon With Stir-Fry
Preparation time: 15 minutes (plus marinating)
Cooking time: about 10 minutes
Serves: 4
Ingredients:
- 4 salmon fillets, each weighing about 150g (5oz)
- 6tbsp Newman's Own Sticky BBQ Sauce
- Stir-fry:
- 175g (6oz) rice vermicelli
- 1 tbsp vegetable or sunflower oil
- 1 red pepper, deseeded and thinly sliced
- 115g (4oz) shiitake mushrooms, sliced
- 150g (5oz) mange tout, sliced lengthways into 2 or 3 strips
- 150g (5oz) beansprouts
- 4 tbsp Newman's Own Honey and Mustard Dressing
Method:
- Place the salmon fillets side-by-side in a shallow dish and coat with the Sticky BBQ Sauce. Cover the dish with cling film and chill in the fridge for 2-3 hours before cooking.
- Lift the salmon fillets from the dish and grill over medium heat for 7-10 minutes, depending on the thickness of the fillets, turning them over after 4-5 minutes and brushing with any sauce left in the dish.
- To cook the stir-fry, soak the rice vermicelli in a bowl of hot water for 3 minutes or according to the packet instructions. Heat the oil in a wok or large frying pan and stir-fry the red pepper for 2 minutes. Add the mushrooms, stir-fry for 2 minutes, then add the mange tout and cook for a further 2 minutes.
- Add the beansprouts and vermicelli and pour over the Honey and Mustard Dressing. Toss the vegetables and noodles over the heat for 1-2 minutes until everything is well mixed and piping hot. Serve with the salmon.
- Tip: instead of rice vermicelli, which is very fine, other, thicker noodles made from rice, egg, buckwheat or mung beans could be used, simply vary the cooking time according to the thickness of the noodles and the packet instructions.
Chinese New Year takes place on 9th February. Recipe courtesy of Newman's Own.
Tagged in Recipes