4 x 200 g fresh skinless salmon fillets, bones removed
2 carrots, thinly sliced
1 bunch broccolini, trimmed, cut into 4cm lengths
1 small cabbage, cut into 2cm slices
100 g packet crunchy noodles
¼ cup lemon juice
2 Tbsp vegetable oil
2 Tbsp soy sauce
1 tsp sesame oil
1 tsp ginger paste
2 tsp caster sugar
1 green spring onion, finely chopped
- To make dressing, combine all ingredients in a jug. Mix well.
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add salmon. Cover with lid. Cook for about 5 minutes, turning halfway, or until cooked to your liking. Remove. Rest, loosely covered with foil. Wipe pan clean.
- Return same oiled pan to a high heat. Add carrots and broccolini. Cover with lid. Cook, stirring occasionally, for 2 minutes. Add cabbage and 2 tablespoons of the dressing. Cook, stirring for a further 2 minutes, or until vegetables are tender
- Serve vegetables over noodles. Top with salmon. Drizzle with remaining dressing.