|Sat Fat 3.3g||16%|
Preheat the oven to 220°C/200°C fan.
Using raw potatoes, make the potato noodles by using a spiraliser set on the highest setting possible. Once made, wrap the noodles in a kitchen towel and squeeze to remove any excess moisture. Tip them onto a lined baking tray and drizzle with sesame oil. Sprinkle chilli flakes, salt and pepper and massage into the noodles. Place into the oven and roast for 15 minutes. Remove when ready.
Heat the garlic oil in a large frying pan. Add the ginger and toss briefly before adding the salmon and cooking for 3 minutes on each side. Remove from the pan and set aside.
Add the pak choi to the pan and as soon as it’s slightly wilted and charred, add the noodles and sauce and toss to coat. Use tongs to divide the noodles between two plates and serve the salmon fillet on top. Drizzle with any extra sauce and top with coriander leaves (and chopped up chilli if using).
300g Rooster potatoes
1tsp sesame oil
1 pinch of chilli flakes
½tbsp garlic oil
2cm piece ginger, thinly sliced into threads
2 salmon fillets
2-3 pak choi, cut lengthways into halves or quarters
For the sticky sauce
2tbsp light soy sauce
2tbsp rice wine vinegar
1tbsp maple syrup (or honey)
To garnish, coriander leaves and chopped chilli
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
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