Tequila baked salmon with sweet noodles

    1 hour

    Salmon fillets baked with tequila, chilli and lime, served with noodles in a honey and sesame oil sauce.

    Lanarkshire, Scotland, UK
    1 person made this

    Serves: 2 

    • 2 salmon fillets
    • 2 teaspoons mild JUSTaddCHILLI®
    • 1 lime, zested and juiced
    • 25ml tequila
    • 100g medium egg noodles
    • 2 tablespoons runny honey
    • 1/4 teaspoon sesame oil
    • 1 tablespoon cornflour mixed with around 50ml water
    • 1/4 teaspoon fish sauce
    • 1 handful basil leaves, chopped

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Take a large square of aluminium foil and place the salmon fillets in the middle. Top each fillet with JUSTaddCHILLI, grate over the lime zest, squeeze over the juice from the lime and pour over the tequila shot. Fold over the tin foil to produce a sealed envelope or pouch that the fish will steam in. Place the foil packets in an ovenproof dish.
    3. Place in the centre of the preheated oven. Set your timer for 30 minutes.
    4. 20 minutes into cooking time, boil your kettle, and cook noodles per packet instructions.
    5. When the fish has cooked for 30 minutes, remove it from the oven. Carefully snip a corner of the foil and drain the juices into a frying pan. Add the honey and oil and mix well. Bring to a simmer and add the cornflour gradually until you get a consistency that will cling to the noodles. Add the noodles to the pan and toss until coated in the mixture.
    6. Split the noodles between 2 warmed plates, place the salmon fillets on top and sprinkle over the shredded basil.

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