• 1 tablespoon soy sauce
  • 2 pieces stem ginger, finely chopped
  • 50ml stem ginger syrup (from the jar of pieces)
  • 2 limes, zest and juice
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon olive oil
  • 4 Scottish salmon fillets, skin on
  • 2 x 410g packs Sainsbury's free range egg noodles


  1. 1

    To make the glaze, place the soy sauce, stem ginger and syrup, lime zest and juice, and chilli in a pan and bring to the boil. Simmer for 5 minutes until thickened and reduced by half.

  2. 2

    Meanwhile, heat the olive oil in a pan and add the salmon fillets, skin-side down. Cook for 5 minutes until golden, then turn and cook for a further 3 minutes.

  3. 3

    Remove from the pan, place on a plate and leave to rest for a few minutes.

  4. 4

    Meanwhile, stir-fry the noodles following pack instructions. Lay the salmon on a bed of noodles and spoon over the glaze. Serve with lime wedges.

Nutritional Details

Each serving provides
  • Energy 2370kj 566kcal 28%
  • Fat 30.0g 43%
  • Saturates 14.0g 70%
  • Sugars 6.4g 7%
  • Salt 1.4g 23%

% of the Reference Intakes

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