1/3 cup honey, 100ml soy sauce
1 long red chilli, with seeds removed and finely chopped
4 x 180g salmon fillets
1 tbs olive oil, 2 tsp sesame oil
200g baby spinach leaves, 2 tsp grated ginger
300g fresh Singapore noodles, Lime wedges to Serve
- Combine honey, soy sauce and chilli in a small bowl, then set aside.
- Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin side down for 5 mins or until skin is crisp. Turn and cook the fish for a further 2 mins or until just cooked but still pink n the centre.
- Heat remaining olive oil and sesame oil in wok over high heat. Add spinach and ginger, and stir-fry for 1 min. Add the noodles tossing to combine and heat through.
- Pour half the chilli soy sauce over the salmon then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over.