Fusion Baked Salmon with Sweet & Sour Noodle Salad Recipe (Video)
The global demand for fish has increased dramatically in the past decades due to many reasons to include change in life style, an increase in awareness of healthy diets and exposure to other cuisines that rely heavily on fish. In order to meet this demand and yet preserve the decline in the fish population in its natural habitat, aquaculture production has been on the rise to bridge the gap between demand and supply.
Wild or Farmed?
A question that comes to mind when buying fish is what to buy, wild or farmed? My personal opinion is that as humans we need to be responsible when choosing fish. If choosing wild, make sure it is line caught, not an endangered species and not caught during the reproduction season. On the other hand if choosing farmed fish, make sure it comes from sustainable and eco responsible farms with recognized certifications.
Another question that comes to mind is which salmon is healthier, farmed or wild? Farmed salmon has more fat that wild salmon, therefore, it is technically considered richer in omega 3 fatty acids. However, we must always bear in mind that too much of a good thing is bad.
For environmental reasons, I personally choose farmed salmon as the wild salmon is almost on the verge of extinction.
Everyone loves salmon. I adore a perfectly cooked salmon. I make sure it is in our diet at least once a week as it is rich in protein and healthy omega 3 fatty acids which are responsible for a healthy heart, it is high in vitamin A and B groups and above all tastes absolutely delicious.
How to choose fish:
I have been asked times and times over and over again how to choose fish. I am thrilled to share with you below the most important signs to look for when picking a fish to ensure maximum freshness.
Look for fish that has shiny skin and firm scales.
The flesh should be firm and bounce back when pressed with the finger.
The eyes should be clear and not cloudy.
There should not be a strong fishy smell and no slime on the body.
The gills should be dry, slime free and bright red or pink in color.
I always recommend that you buy fish from a fish monger or a renowned supermarket, as you can guarantee the fish station is replenished with fresh fish constantly.
This recipe is super low in calories and easy to make. It is the perfect meal for families with little time to spare in the kitchen. Even a novice cook will get a stand ovation and I guarantee the whole family will thank you.
FOR THE SALMON:
1 kilogram salmon fillet not cut
Chipotle pepper, flakes
2 tablespoons sesame oil
FOR THE SALAD:
250 grams rice noodles
1/4 pineapple, sliced
2 beef tomatoes, deseeded and sliced
1/2 cup carrot batons
1/2 cup cucumber batons
1/2 chili pepper, sliced
1 small onion, sliced
2 green onions, sliced
1 tablespoon grated ginger root
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Heat the oven at 220 C fan setting. Place the fillet on a tray lined with baking paper and season with chipotle flakes, pepper, salt and drizzle with the sesame oil.
Bake uncovered for 15 to 20 minutes maximum.
While the salmon is baking, cook the noodles according to manufacturer’s directions, chill in cold water and drain.
Mix the remaining ingredients with the noodles. Toss well and adjust the acidity to your liking.
Take the salmon out of the oven when the time is up. Let it rest for 5 minutes covered, and serve it with the noodle salad and extra aromatic herbs.
Use the upper part of the salmon to ensure equal baking throughout the fillet.
You can use any other seasoning you fancy.
To achieve a less calorific dish you could omit the addition of sesame oil.
Per Serving: 485 Calories; 14g Fat (25.6% calories from fat); 42g Protein; 48g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 561mg Sodium.