What’s For a Dinner Tonight? Ginger Chilli Salmon with Noodle & Clos des Centenaires Roussanne White

Try this Ginger Chilli Salmon with Noodle. Yum! Even yummier with Clos des Centenaires Roussanne White. 

Find it in Pop Up Wine's fabulous range of White Wine.

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

• ¼ CUP (60ML) KECAP MANIS (SWEET INDONESIAN SOY SAUCE)
• 2 CLOVES GARLIC, CRUSHED 
• 3CM PIECE (15G) GINGER, PEELED AND FINELY GRATED 
• ½ CUP (125ML) WATER 
• 1 TABLESPOON DRIED CHILLI FLAKES 
• 1 TABLESPOON SEA SALT FLAKES 
• 4 X 180G SALMON FILLETS, SKIN REMOVED 
• 1 TABLESPOON VEGETABLE OIL 
• 200G SWISS BROWN MUSHROOMS, HALVED 
• 200G DRIED RICE NOODLES, COOKED 
• 1 CUP CORIANDER (CILANTRO) LEAVES

METHOD

1. Place the kecap manis, garlic, ginger and water in a bowl and mix to combine. Set aside. 
2. Place the chilli and salt on a tray and mix to combine. Press both sides of the salmon into the chilli salt to coat. Slice each fillet into 1cm-thick pieces. Heat the oil in a large wok or non-stick frying pan over high heat. Add the salmon and cook, in batches, for 1 minute each side. Remove from the pan and set aside. 
3. Add the mushroom and cook for 2 minutes. Add the sauce and cook for 4 minutes or until the mushroom is tender. Top the noodles with the salmon, mushroom and coriander to serve.
4. Serves 4.