Tandoori Salmon with Spicy Noodles
Tandoori Salmon with Spicy Noodles is a recipe including a portion of oily fish from The 28-Day Immunity Plan written by Rosemary Conley.
Serves 2
Per serving: 383 calories, 6.5% fat (excl. stir-fry vegetables)
Prep time: 5 mins
Cook time: 10 mins
Ingredients
2 salmon fillets
2 tsp tandoori curry powder
200g cooked rice noodles
3 tbsp spicy Szechuan sauce
Freshly ground black pepper
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Roll the salmon fillets in the curry powder and season with black pepper, then place on a non-stick baking tray. Bake in the oven for 6 – 8 minutes until just cooked or in a microwave for 2 minutes on high heat and allow to stand for one minute.
- Meanwhile heat a non-stick pan and stir-fry the rice noodles with the sauce until heated through.
- Serve the salmon on a bed of noodles with 100g stir-fry vegetables if desired.