1 stem ginger, finely chopped, plus 2 tbsp syrup from the jar
1 garlic infused oil
2 salmon fillets
140g medium rice noodle
2 tbsp sesame seed
2 scallions, chopped green end only
Serves - 2
Method
Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy free seasoning sauce, rice wine or mirin, stem ginger and syrup, and garlic infused oil.
Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
Meanwhile, bring a large pan of water to the boil. Add the rice noodles and cook following pack instructions, then drain well.
In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top).
Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped scallions and remaining sesame seeds.
