Glazed salmon with mushrooms
Glazed salmon with mushrooms
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PrintIngredients
For 4
You will need...
- 250 ml Basmati rice
- 4 pieces Salmon fillet
- Olive oil
- 1 Onion, chopped
- 5 ml Garlic, crushed
- 5 ml Ginger, grated
- 400 g Button mushrooms, sliced
- Juice and finely grated rind of one lemon
- 15 ml Flat leaf parsley, chopped
- Salt and pepper
- 1 punnet Snow peas
- 500 g Egg noodles, soaked in boiling water and drained
- 30 ml Soy sauce
- 15 ml Honey
- 3 Spring onions, sliced
Glazed salmon with mushrooms Method
- Cook rice according to instructions on packet.
- Place salmon on a baking tray, skin side down, drizzle with a little olive oil and season with black pepper. Cook at 180°C, 10 to 12 minutes, depending on thickness of salmon.
- Heat a little olive oil in a frying pan and stir fry onion a few minutes until softened. Add garlic, ginger and mushrooms. Cook a few minutes and remove half of this mixture and add to the cooked rice along with the lemon juice, lemon rind and parsley. Season to taste. Set aside and keep warm.
- Add snow peas, spring onion and noodles to remaining mixture in pan. Stir-fry a further few minutes before adding soy sauce and honey. Set aside.
- To Serve Place salmon on a bed of rice and top with mushroom and noodle mixture. Garnish with sliced spring onion
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