Recipes
Salmon with watercress udon
Japanese-style noodles add an oriental twist to the classic combo of salmon and watercress
Japanese-style noodles add an oriental twist to the classic combo of salmon and watercress
(10 votes)
Cook: 18 Mins
Serves: 4
Price: £2.63 per serving
Nutritional Information
Each 396g serving contains
Energy
2899kj
693kcal
2899kj
693kcal
35%
Fat
29.7g
29.7g
High
42%
42%
Saturates
5.1g
5.1g
Med
26%
26%
Sugars
11.5g
11.5g
Med
13%
13%
Salt
2.77g
2.77g
High
46%
46%
of your reference intake.
Typical energy values per 100g:
732kj/175kcal
Typical energy values per 100g:
732kj/175kcal
Ingredients
4 x 130g salmon fillets
1tbsp sesame seed oil
4tbsp reduced salt soy sauce
4tbsp sweet chilli sauce
250g udon noodles
2tbsp vegetable oil
5 radishes, sliced
2 spring onions, sliced
155g sugar snap peas
85g packs Grower’s Selection Watercress
Method
1
Put the salmon in a shallow dish. Combine the sesame oil with the soy and sweet chilli sauces. Pour over the fish and set aside to marinate.
2
Cook the udon – follow the pack instructions. Drain then refresh under cold water.
3
Drain the salmon, reserving the marinade. Heat 1tbsp of the vegetable oil in a large nonstick pan and cook the fish for 4 mins on each side. Transfer to a warmed plate.
4
Wipe the pan with kitchen roll. Heat the other 1tbsp oil. Add the radishes, spring onions and sugar snap peas. Stir fry for 1-2 mins. Add the udon. Fry for 1 min then add the watercress and reserved marinade. Heat through and serve with the salmon.