Baked barbecue salmon
By Cottage Delight (www.cottagedelight.co.uk)
SERVES 4
1 jar of Cottage Delight Korean
Barbecue Paste juice of
½ alime 1 tbsp caster sugar
2 rice noodle nests
1 carrot, sliced diagonally a bunch of spring onions, finely shredded
200g (7oz) sugar snap peas, sliced diagonally
300g (10½oz) beansprouts
4 frozen salmon fillets
½ alime, cut into 4 wedges
1 Preheat the oven to 220°C/Gas Mark 7.
2 For the salad dressing, combine 2 tbsp Korean Barbecue Paste with the juice of ½ alime and ½ tbsp sugar. Taste and adjust the sugar, adding more to taste, then set aside. 3 Soak the rice noodles in freshly boiled water for 4 minutes, as per the packet instructions, then drain.
4. Toss the carrot, spring onions, sugar snap peas and beansprouts together in a large bowl. Add the cooked noodles and mix thoroughly.
5 Meanwhile, pat the salmon dry with kitchen paper to remove any excess moisture and place on a baking tray lined with a little oil. Spread 1 heaped tsp Korean Barbecue Paste onto each fillet to cover the fish.
6 Bake as per the packet instructions, until the fish is just cooked through in the middle and the glaze has caramelised a little.
7 Toss the noodle salad with the dressing and serve alongside the fish with some lime wedges on the side
