My first tea post!! I had a salmon fillet with a red pepper and butternut squash stir fry, mixed with fresh egg noodles and sweet chilli sauce.
Ingredients:
1 x The Saucy Fish Co. Salmon fillet with a chilli, lime and ginger dressing (available from Tesco for £4.00)
1 x Chunky Pepper and butternut squash stiry fry mix (Tesco Finest range for £2.00)
1 x Fresh Egg Noodles (available from Tesco for £1.00)
20ml of oil - I think any,
Optional: Extra sweet chilli sauce
Step 1. Liberate the fish! And whilst you are wrestling with the vaccum packaging that holds the salmon with an unforgiving suck, heat a few squirts of oil in a non stick frying pan. Once the fish is finally free and you have wiped your brow and apologised to the kids for screaming "you bollocksing twat head!!", make sure the pan is set to a medium heat and place the fish skinside down. Every 4 minutes turn it onto a different side so in 16 minutes time, all 4 sides have been cooked.
Step 2. Let the fish rest on the side (because it's clearly worked so hard) and chuck in the vegetables making sure you don't throw in the leaf. Toss and cook these for around 5 minutes on full heat now. Once that's done you can now put the leaf in for 1 minute. Let it wilt and go all floppy (yes I am still talking about the leaf).
Step 3. Chuck the wonderfully colourful aray of vegetables in a bowl and lob in the salmon. Give it a good forking - snigger.
Step 4. Add 15ml of oil into the frying pan you were using and slodge in the noodles. Now this is important.. NEVER STOP STIRRING!! EVER!! for the next 5 minutes. After 5 minutes, allow the eggy noddley goodness to join the most colourful bowl you have ever seen and
give it another good forking - snigger.
Step 5. Add the sweet chilli mix they gave you with the fish. If it isn't enough, or you're just a mega fan of the sweet chilli, then pour some more in. As much as you want really but try not to overdo it so you can still taste the salmon.
Step 6. Eat it! Dish it up into two bowls and save a wee bit for a lunch tomorrow. Enjoy it and if you have any suggestions for a twist on this idea then please comment below.
Fin. (see what I did there?? It means finished but also, fish have fins!! God I'm amusing.)
1 x The Saucy Fish Co. Salmon fillet with a chilli, lime and ginger dressing (available from Tesco for £4.00)
1 x Chunky Pepper and butternut squash stiry fry mix (Tesco Finest range for £2.00)
1 x Fresh Egg Noodles (available from Tesco for £1.00)
20ml of oil - I think any,
Optional: Extra sweet chilli sauce
Step 1. Liberate the fish! And whilst you are wrestling with the vaccum packaging that holds the salmon with an unforgiving suck, heat a few squirts of oil in a non stick frying pan. Once the fish is finally free and you have wiped your brow and apologised to the kids for screaming "you bollocksing twat head!!", make sure the pan is set to a medium heat and place the fish skinside down. Every 4 minutes turn it onto a different side so in 16 minutes time, all 4 sides have been cooked.
Step 2. Let the fish rest on the side (because it's clearly worked so hard) and chuck in the vegetables making sure you don't throw in the leaf. Toss and cook these for around 5 minutes on full heat now. Once that's done you can now put the leaf in for 1 minute. Let it wilt and go all floppy (yes I am still talking about the leaf).
Step 3. Chuck the wonderfully colourful aray of vegetables in a bowl and lob in the salmon. Give it a good forking - snigger.
Step 4. Add 15ml of oil into the frying pan you were using and slodge in the noodles. Now this is important.. NEVER STOP STIRRING!! EVER!! for the next 5 minutes. After 5 minutes, allow the eggy noddley goodness to join the most colourful bowl you have ever seen and give it another good forking - snigger.
Step 5. Add the sweet chilli mix they gave you with the fish. If it isn't enough, or you're just a mega fan of the sweet chilli, then pour some more in. As much as you want really but try not to overdo it so you can still taste the salmon.
Step 6. Eat it! Dish it up into two bowls and save a wee bit for a lunch tomorrow. Enjoy it and if you have any suggestions for a twist on this idea then please comment below.
Fin. (see what I did there?? It means finished but also, fish have fins!! God I'm amusing.)
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