Tuesday, 16 November 2010
Salmon fillets with peanut crust, spicy vegetables and noodles
Is it sad that one of today's highlights was seeing the new Met line train at the station leaving work? Probably, but if you would like me spend 2 h a day in those old smelly Met trains that shake so bad that it is sometimes impossible to read something, not to mention trying to drink coffee without spilling it all over you (actually some days the train is shaking so bad I'm contemplating the need of wearing a sport bra when traveling...), you would be excited too. For awhile I thought the new trains were like Santa Claus, just a fairy tale, but now we do occasionally see them. Though they always appear to be not in service. Quite like the rest of Met line really...
Anyhow, to further cheer me up on this foggy day I cooked this very easy dish. It is based on a recipe from the latest number of Delicious. Lots of nice vegetables with hot chili, ginger, and tangy lime. The peanut crust add extra crunch and a bit of saltiness. All in all, a lovely dinner with a minimum of effort.
Salmon fillets with peanut crust, spicy vegetables and noodles (4 portions)
4 skinless salmon fillets
50 g peanuts, finely chopped
small bunch of coriander, chopped
grated zest and juice of 1 lime
a handful of fresh breadcrumbs
1.5 tbsp toasted sesame oil
3 pak choi, leaves separated
6 spring onions, halved lengthways and then sliced in 4 cm pieces
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
100 g mangetout
2 red chillies, finely chopped
2 cm fresh ginger, finely chopped
3-4 garlic cloves, finely chopped
light soy sauce
200 g dry egg noodles
Preheat the oven to 200C
Mix the peanuts, coriander, lime zest and juice, breadcrumbs and 0.5 tbsp sesame oil, then press together onto the top of the salmon fillets
Scatter the pak choi, spring onions, peppers and mangetout in a large oven dish or roasting tray. Top with the chillies, ginger and garlic, and drizzle over 1 tbsp sesame oil
Place the salmon fillets on top. Roast in the oven for 8-12 min until the salmon is just cooked through.
Prepare the egg noodles according to instructions
Top the noodles with vegetables and salmon, and drizzle over soy sauce. Serve with additional lime wedges, more coriander, and chopped peanuts for extra crunch.
Here is one of my favourite songs so far this year, 'Looking glass' by Little Dragon. Quite a weird limbo video though...