20 |
Serves: people |

- A fabulously fast and zesty weekday meal bursting with fibre, antioxidants, minerals and healthy fats. On the table in just 20 minutes.
INGREDIENTS
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INSTRUCTIONS
- TURN THE GRILL ON TO HIGH
- Line a baking tray with foil and arrange the salmon fillets on it.
- Mix the juice of 1 lime with the lemon juice and drizzle over the salmon. Sprinkle the fillets with a generous grinding of black pepper and grill for 10 -12 minutes.
- Bring a large pan of water to the boil and cook the noodles according to packet instructions.
- Meanwhile, prepare the dressing by mixing together mirin, soy sauce and the juice of the two remaining limes. Heat a frying pan, add the mixed seeds and toast lightly for one minute. Add the toasted seeds to the dressing, mix together and set aside.
- Top, tail and slice the spring onions. Halve, deseed and finely slice the peppers. Shred the spinach leaves.
- Flake the salmon. Put the prepared vegetables in a salad bowl, add the salmon and noodles, pour over the dressing and toss lightly. Divide among four bowls and serve.
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