Let's Do Lunch

Chilli poached salmon with soy-lime noodles and broccoli

Believe it or not, poaching salmon won’t leave your whole office stinking of fish. Salmon fillets often come in packets of two, so use the other one for Salmon on Asian Slaw

Time: about 10 minutes

Ingredients:

1 salmon fillet

a squeeze of lemon juice

1 tbsp honey

½ tsp chilli flakes

salt and pepper

2 tbsp white wine vinegar

1 nest of rice noodles

1 mug boiling water

a handful of tenderstem

broccoli

¼ small chilli

a small chunk of carrot

a few coriander (cilantro) leaves

for the sauce

1cm/1⁄3in piece of ginger

½ tsp of sesame oil

juice of 1⁄4 lime

1 tsp of soy sauce

swap...

Tenderstem broccoli for sugar snap peas or edamame beans

Rice noodles for wheat or soba noodles

Method:

First, boil the kettle. Place the salmon in a shallow microwaveable dish and top with the lemon juice, honey, chilli flakes, salt and pepper. Use your fingers to rub the mix into the salmon. Add some cold water to the dish – just enough to reach halfway up the fish fillet. Add the white wine vinegar and cover with a plate or cling film/plastic wrap and microwave on high for three minutes. Place a nest of noodles in a bowl. Measure out one mug of boiling water. Pour this over the noodles and set aside. The noodles will take two to three minutes to cook. Next, cut the broccoli into small chunks and add them to the bowl of noodles and hot water. The broccoli should also take about two minutes, but if you like it softer, leave them to blanch for another minute or two.

While the noodles and broccoli cook, make the sauce. Grate the ginger into a jar or mug and add the sesame oil, lime juice and soy sauce. Seal the jar with a lid or tightly cover the mug with some cling film/plastic wrap and shake vigorously to mix.

Take the salmon out of the microwave and check to see that it has cooked through. If not, microwave for another 30 seconds and check again. Once cooked, drain the water from the noodles and broccoli and pour over the soy lime sauce. Give the bowl a shake to coat the noodles and veg and then place them on a plate. When the salmon has cooked through, drain the water from the bowl and add to the plate. Garnish with a couple of slices of chilli, a small section of grated carrot and some coriander.