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Gaby Roslin

Radio and TV presenter, household name and healthy eating advocate Gaby Roslin shares the first recipe she ever cooked for her now-husband, David – seared Asian salmon with stir-fried noodles and greens

Radio and TV presenter Gaby Roslin shares her recipe for seared Asian salmon with udon noodles

“All I remember growing up was burnt food and rock-hard potatoes. My mother was the most appalling cook and she hated every minute of it. I used to mouth across the table ‘this is awful’ at my dad and he would nod and mouth back ‘just eat it’, so, unsurprisingly, I only really got into cooking as an older adult.

“My father, Clive, was diagnosed with bowel cancer when I was 31, so I’ve made it my mission to study food and its connection to health and how we can fix ourselves through food – it really was his illness that turned nutrition from an interest into something I’m passionate about.

“I believe you should try and have food in its purest form. I know that organic isn’t necessarily better for you, but I choose food that has no chemicals or additives in it – so much of our food today has antibiotics pumped through it.

“As a family we only eat sustainable fish and my husband, David, will only eat meat if it’s organic and free range – in fact, this recipe for stupidly quick and easy zingy seared salmon was the first thing I ever cooked him. I was dreading it as we had just gone ‘official’ and I was so nervous serving it up. He loved it, though, and it’s become a go-to dish in my house.

“I have a wheat allergy, so I use tamari (wheat-free soy sauce) to marinate it and always serve it with noodles and steamed veg – my kids love it and, luckily, David still does too. Being gluten-free isn’t the niche it once was. M&S do a great Made Without Wheat bread and I love the wheat-free rhubarb crumble.”

The recipe

Serving suggestion

This is easy to dress up for dinner parties when served with a chilled glass of dry white wine.


Seared Asian salmon with stir-fried udon and greens

Serves 2

2 skin-on salmon fillets (approx 100g each)

For the marinade
1 tbsp tamari
1 tbsp honey (or coconut nectar)
2 tsp toasted sesame oil
Juice of 1 lime
Thumb of ginger, peeled and finely chopped
2 cloves garlic, finely chopped

For the noodles
2 tsp groundnut or rapeseed oil
1 pack of M&S fresh udon rice noodles
2 spring onions, trimmed and sliced
150g tenderstem broccoli
150g washed baby spinach (approx two large handfuls)
half a red chilli, finely sliced (optional)
1 tsp toasted sesame seeds

Combine all the marinade ingredients. Place the salmon in a small bowl and pour over the marinade until well coated. Cover and leave to marinate

for 10 minutes – or up to two hours in the fridge if you have time.

Heat a non-stick griddle pan, add the salmon skin-side down (reserving the remaining marinade) and cook for three minutes. Carefully flip over and cook for a further three minutes, then remove along with any cooking juices to a plate and cover with foil to keep warm.

In a wok or high-sided frying pan, heat the groundnut oil on high. Cook the spring onions and broccoli for two minutes, then add the remaining salmon marinade, the noodles and the spinach, tossing well. Cook for a further two minutes, or until the spinach has wilted and the noodles have softened.

Remove from the heat and divide between two bowls; top with the salmon fillets and drizzle over any cooking juices, then sprinkle over the toasted sesame seeds and chilli, if using.

Serving suggestion

This is easy to dress up for dinner parties when served with a chilled glass of dry white wine.

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