For the Chilli Sauce - this makes loads and will keep in the fridge for use with other dishes
- Fresh Red Chillies, as many as suits your tastes – remember more chilli means more fire!
- 3 Garlic Cloves, smashed*
- 100g Light Brown Sugar
- 2 tsp White Wine Vinegar
- 100ml Water
*Check out our smashed garlic story in Musings
For the Dressing
- 2 tsp Toasted Sesame Oil
- 2 tsp Dark Soy Sauce
- Juice of 1 Lime
Combine the Salmon, Soy Sauce, Marin and Sugar, toss in an ovenproof dish and coat well, whilst giving loving attention to all these wonderful ingredients. Marinate for a minimum of 2 hours or overnight in a fridge.
Let’s get moving……………..
Place the marinated Salmon in a pre-heated oven 180C, skin side down, for 20 minutes. At the same time, cook the Udon noodles according to the packet instructions. Drain (and reserve the hot water) and briefly refresh the noodles under cold water for 10 seconds.
In a large bowl, combine the dressing ingredients, toss the noddles through it and place on top of pan of reserved hot water to keep warm, meanwhile chop and add the chilli, spring onion, spinach and coriander. Toss well.
Place the Salmon on the noddles in a nice, warm serving bowl and top with sesame seeds and serve with halved limes and optional chilli sauce. Enjoy………………………..
Chilli Sauce - I encourage you to experiment with the wonderful array and strength of different chillies available……feel the heat!
Combine all the ingredients in a small pan with 100ml of water, bring to the boil and then simmer over a moderate heat until the Chillies soften (approx. 5 mins). Blitz it all up in a blender with a touch of salt. Return to the pan and simmer for a further 10 mins taking care it doesn’t catch. Pass through a sieve into a sterilised jar, cool and refridgerate……..this will last indefinitely in the fridge (if there’s any left!)