Salmon withSweet Pepper Sauce

Sunday, October 9, 2011

Serves 4


3 tbsp vegetable oil
1 small red chilli pepper, seeded and chopped
2 cloves garlic, crushed
1 red capsicum, seeded and diced
2 tbsp palm sugar or brown sugar
1 tbsp rice vinegar
1 tbsp soy sauce
1 cup (250ml) water
2 tsp cornstarch combined with 1 tbsp water
2 tsp lemon juice
180g egg noodles
3 tsp Asian sesame oil
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
4 (200g each) salmon fillets


  • In wok or frying pan over medium-high heat, warm 1 tbsp of vegetable oil. Add chilli pepper, garlic and capsicum and cook, stirring occasionally, until capsicum is softened, about 3 minutes. Stir in sugar, vinegar, soy sauce and water. Reduce heat to low and simmer until flavors are blended, about 5 minutes. Stir in cornstarch and water. Continuing to stir, bring sauce to boil and cook until thickened, 2-3 minutes. Remove from heat and stir in lemon juice.
  • Cook noodles as directed on package. Drain. In small bowl, combine sesame oil, lime juice and cilantro. Mix well. Pour over noodles and toss to coat.
  • In frying pan over medium-high heat, warm remaining 2 tbsp vegetable oil. Add salmon fillets and cook until fish flakes easily when tested with fork, 2-3 minutes on each side.
  • To serve, reheat sweet pepper sauce if necessary. Arrange noodles and salmon fillets on individual plates. Spoon sauce on top and serve immediately.

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