Cooking Instructions
1.
Stir together the
M&S pure honey (65 g)
,
soy sauce (4 tbsp)
,
white wine vinegar (1 tbsp)
and
garlic (1 clove)
to make a dressing then pour half over the
M&S Scottish salmon fillets skin on (2)
along with half of the finely sliced
M&S spring onions (1/2 bunch)
and allow to marinate for a few minutes while you prep your veg.
2.
Pre-heat the oven to 220°C/200°C fan/gas mark 7, then place the marinated salmon in a small ovenproof dish. Roast for 8-10 minutes, turning the fish once so it gets a caramelised glaze. Remove from the oven and allow to cool slightly.
3.
Heat a wok or large frying pan until very hot, then add the
vegetable oil (1 tbsp)
and the
sweet heart cabbage (1/4)
,
broccoli (1/2 head)
and the
M&S spring onions (1/2 bunch)
pieces. Stir-fry for 5-7 minutes so that the vegetables caramelise and the broccoli just softens.
4.
Bring a pan of water to the boil and add the
egg noodles (250 g)
, cook according to packet instructions, then drain, reserving a little of the cooking water. Add the noodles to the veg along with 3 tbsp of the cooking water and the remaining dressing. Toss well, coating all the noodles, then gently flake in the salmon.
5.
Serve with the remaining finely sliced spring onion greens sprinkled on top.