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Orange & Ginger Salmon



It's Friday night, you've just come home from work and think...let's have something wholesome for dinner that won't blow the weighing-scales tomorrow morning! 

It all takes about 20 minutes to make too...and your tummy will be happy with hints of orange, ginger and chili!



Ingredients (for two people): 
2 big pieces of salmon
2 tablespoons of olive oil 
3cm of ginger
2 oranges
salt & pepper

For the noodles: 
150gr medium egg noodles (uncooked)
4 big handfuls of kale
2 teaspoons of sesame seeds
2 tablespoons of sesame oil
2 tablespoons of soy sauce
1 red chili , finely chopped
Start with the salmon: wash and dry the pieces to wash off any scales that might be left on the skin. Rub the salmon pieces with the olive oil and place in a small deep frying pan, skin side down. 
Grate the ginger and skin of one orange over the salmon. 
Salt and pepper to taste. 

Bring the frying pan over the smallest burner on your hob, cover it with a lid and let the salmon cook for 10 minutes at very low heat. The idea is that you create steam rather than fry the salmon. 
This will enhance the ginger and orange flavours too. 
In the meanwhile do eight salutations to the sun. 
Nothing to do with preparing dinner, it's just the only time I got during the day to stretch out a bit! True story! 

Bring to boil a int of salted water and cook the noodles in it for about 4 minutes (or a minute less than the instructions on the packet). Don't over-cook them! Drain them straight away and set aside for a moment. 
Put the kale leaves in a wide, shallow pan and fry them until they start getting crispy - if you use a small pan the steam will make the kale go soggy. What you want is a dry pan, no oil, no water. 
After two minutes grate over the kale the peel from the second orange and scatter around the sesame seeds and the red chili. Dry fry until the sesame seeds go golden and take off the heat. 



Use the same pan you used to boil the noodles, discard all the water and add the sesame oil, juice of the two oranges and the soy sauce. 
Warm up this fragrant liquid slightly, for less than 1 minute and then toss the drained noodles in. 
No need to cook it further. If the noodles aren't overcooked to start with, they will instantly absorb all lovely flavours from the orange, smokiness from the sesame oil and saltiness from the soy sauce.   
Finally, tip the noodles into the kale and toss around quickly - you want to avoid the steam softening the kale. 
Serve the noodles in a big dish, crowning it with the lovely piece of salmon. Voila! x


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