Harrison's Cooking: Asian-Style Salmon with Noodle Broth

For many weeks on end, Jamie Oliver has been off the menu... But, that... stops... NOW! I flicked through the pages of 'Jamie's 30 Minute Meals' and came upon page 186. I was: Asian-Style Salmon with Noodle Broth. And that, my viewers, is how the recipe that you are seeing before your eyes came to be...

Serves 4

Ingredients

For the Salmon

a 1cm piece of fresh ginger

1 clove of garlic

1 small red onion

1/2 a fresh red chilli

1 tablespoon of soy sauce

1 lime

4 x 180g salmon fillets, skin on, scaled and pin boned

Chinese five-spice

For the Broth

4 spring onions

1/2 red chilli

2 cloves of garlic

a 1cm piece of ginger

1 teaspoon of Chinese five-spice

3 teaspoons of cornflour

1 chicken stock cube

200g of sugar snap peas

soy sauce, to taste

Method

Pre-heat the oven to 250°C or gas 9

Peel a 1cm piece of ginger, 1 clove of garlic and a small red onion. Roughly chop and put into a liquidizer with 1/2 a red chilli and 1 tablespoon of soy sauce. Squeeze the juice of a lime and blitz to a slurry.

Before

After

Taste to check the balance of sweet and salty, then put into an earthenware dish or tin that will snugly fit the salmon. Add a couple of lugs of olive oil...

...and put the salmon, skin side up, in the dish. Sprinkle a little five-spice and black pepper over the skin and whack into the oven on the top shelf for about 18 minutes, or until crispy and beautifully cooked through.

Put a large saucepan on a medium heat. Trim and finely slice 4 spring onions, and put into the pan with a good lug of olive oil. Finely slice a red chilli and add to the pan, then stir and crush in 2 unpeeled cloves of garlic. Peel and finely grate the 1cm piece of ginger and mix well