Salmon with Snow Peas & Soba Noodles

Coles Magazine, July 2013 issue page 19

Serves 4

Ingredients

500g skinless boneless salmon fillets
70ml teriyaki sauce
200g snow peas
270g pkt soba noodles
3 spring onions, thinly sliced
1½ tablespoons rice wine vinegar
1 teaspoon sesame oil
pinch sugar
2 teaspoons sesame seeds, toasted

Method

1. Preheat oven to 200°C or 180°C fan, and line an oven tray with baking paper. Brush the salmon with 2 tablespoons of the teriyaki sauce. Bake for 10 minutes, then set aside to rest.
2. Meanwhile, place the snow peas in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and transfer to a bowl of iced water to refresh (this stops them cooking and preserves the colour). Drain, then spread over a clean tea towel and gently pat dry. Trim the tops and thinly slice lengthways.
3. Bring a large saucepan of water to the boil. Add the soba noodles, and cook for 4 minutes. Drain well. Rinse under cold water. Drain well again. Combine the snow peas, noodles and spring onion in a bowl. Combine the rice wine vinegar, sesame oil, sugar and remaining teriyaki sauce. Drizzle over the noodle mixture. Toss to combine.
4. Break the salmon into pieces, and serve on the noodle mixture, sprinkled with sesame seeds.

Indian Fish Curry

Recipe adapted from Coles Magazine, July 2013 page 55

Ingredients

1 cup basmati rice
1 tablespoon vegetable oil
1 brown onion, sliced
4 garlic cloves, crushed
½ teaspoon ginger, grated
2 bird's eye chillies, chopped
750g white fish fillets, cut into 3cm pieces
500g jar Patak's Korma simmer sauce
¼ cup water
200g Perino tomatoes
1 cup frozen baby peas
¼ cup flaked almonds, toasted, to serve
¼ cup coriander leaves, to serve
Naan bread, to serve

Method

1. Cook rice following packet directions
2. Heat a non-stick frying pan over medium heat, add almonds and toss or stir for 2-3 minutes until golden brown. Remove and set aside.
3. Add the oil to pan and increase heat to medium-high. Add the onion, garlic, chillies and ginger. Cook for 1-2 minutes or until onions are soft. Add fish, simmer sauce and water. Cook for 5 minutes or until fish is opaque. Add tomatoes and peas. Cook for 2 minutes or until soft.
4. Top curry with almonds and coriander and serve with rice and naan bread.