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Scottish salmon on a bed of Asian ginger noodles

Course Main Course


  • 2 x 7oz fillet of Scottish Salmon
  • 2 x nest of egg noodles
  • 2 oz unsalted butter
  • 1 oz chopped Fresh Ginger
  • 1 x chopped spring onion
  • 1 x finely sliced red pepper
  • 3 fl oz sweet chilli sauce
  • ΒΌ cup white wine
  • Fine Sakura cressSeasoning
  • Chopped coriander


  • Season the salmon and heat a little oil in a frying pan.
  • Place both pieces of fish in the pan, skin side down.
  • Cook until you see colour coming up sides of the fish, turn fish over to cook on other side.
  • The skin should be brown and crispy.
  • Soften your noodles in a bowl with boiling water.
  • Place the salmon in an oven at 180c for around 8 minutes.
  • Sweat off the ginger in a little oil and then add the spring onion and sweet pepper, and toss with a bit of butter.
  • Add noodles, tossing in the pan till they become slightly crispy.
  • Season to taste.
  • Remove the noodles and, using the same pan, add in white wine, sweet chilli and chopped coriander.
  • Bring to a simmer and add in the butter in small knobs. Stir gently until the butter dissolves.
  • Place the noodles on the plate and top with the fish.
  • Then spoon the sauce over and around the dish, and finish with sakura cress.
Keyword asian, ginger, main course, noodles, salmon