Name: Sticky soy salmon and veggie noodle stir fry
Total time: 2100 s
Yield: 4
Ingredients: 3 tablespoon pure honey; 4 tablespoon soy sauce; 1 tablespoon white wine vinegar; 1 clove garlic; 2 skin on salmon fillet; 1 tablespoon vegetable oil; 250 gram egg noodles; 1 bunch spring onion; 1/4 sweet heart cabbage; 1/2 head broccoli

Step 1

Stir together the M&S pure honey (65 g) , soy sauce (60 mL) , white wine vinegar (15 mL) 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.

Step 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.

Step 3

Heat a wok or large frying pan until very hot, then add the vegetable oil (15 mL) 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.

Step 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.

Step 5

Serve with the remaining finely sliced spring onion greens sprinkled on top.

Sticky soy salmon and veggie noodle stir fry

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