2cm piece ginger, peeled and finely chopped or grated
2 tbsp lemon or lime juice
1 tsp sesame oil
For the stir-fried noodles
85g vermicelli rice noodles
2 tsp rapeseed oil
1 tsp sesame oil
1 scallion, trimmed and thinly sliced green end only
1 tbsp garlic infused oil
½ red chili, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp gluten free soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped cilantro
Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side.
Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm.
In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the scallion, garlic infused oil, chili and ginger, and stir constantly for about 1 min. Add the pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles.
Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with cilantro and serve.