It’s only Saturday night but this weekend has already been such a long one. Thursday turned out (rather unexpectedly) to be pretty hectic (both work & play – supervisor meetings, student union stuff, and a friend finishing his finals), and on Friday we had planned a whole day punting trip to Islip, a village north of Oxford, which was wonderful but sapped all our energy. Today we took a walk up the canal to Woodstock for the Midsummer Festival, which took most of the afternoon, and by the time we were nearly home I was wilting rather badly. (Separate posts on both these trips to follow over the next couple of days, once I’ve been through the hundreds of photos…) So come this evening, a light and easy dinner was called for. There were a couple of salmon steaks in the fridge, along with some rather tired baby corn, stem broccoli, and half a red pepper. What else could you make than a stir fry?
Ingredients (makes enough for 2):
- 2 salmon steaks
- Half a red pepper
- Half a pack each of baby corn and stem broccoli (although any veg you have lying around will do)
- A couple of cloves of garlic (one finely chopped and one sliced)
- Soy sauce
- Oyster sauce
- Chinese fivespice powder
What to do:
- First make the marinade. Mix together a few glugs of soy sauce, a couple of tablespoons oyster sauce, 1 tablespoon honey, some fivespice, the finely chopped garlic, and about half of your ginger (also finely chopped). Pour over the salmon, cover, and put in the fridge for 15 mins (or longer if you have the time). [Tip: if you marinate the salmon in an oven-proof dish, you’ll save on the washing up later.]
- Turn your oven to 180°C. Drain the excess marinade into a jug. Put the salmon in the oven for about 15 mins, until cooked through.
- Cook the noodles as per pack instructions (mine were dried, so required boiling first before I could stir fry them).
- Add about a tablespoon of oil to a frying pan (or a wok, if you have one). When hot, throw in the vegetables, sliced garlic, and the rest of the ginger cut into matchsticks. Stir fry for a few minutes.
- Add in the cooked noodles and the reserved marinade from the salmon. There probably won’t be quite enough of this, so add more soy sauce and oyster sauce as you deem it necessary. You can also add more fivespice at this point.
- Keep stirring until the veg is cooked but still firm. Put onto plates, top with a salmon steak, and enjoy!