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Michelle Berger
'sticky' salmon with mihoensalade
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Bring a pot of water with a little salt to the boil.
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Place the pieces of salmon in an oven dish.
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Beat the sesame oil with the soy sauce, honey and lemon juice and pour this mixture evenly over the salmon. Rub the fish in and let stand for a moment.
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Put the noodles in the boiling water and stir after 1 minute. Drain the noodles and rinse cold water. Drain well in a colander.
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Fry the salmon in the middle of the oven for about 10 minutes. Brush the fish again with the sauce from the dish and cook for 5-10 minutes.
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In the meantime cut the noodles a little smaller and cut the slices of zucchini into thin slices.
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Mix the garlic, ginger, red pepper and sunflower oil together in a large bowl and stir in the noodles and courgettes.
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Sprinkle with the coriander.
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Serve the mihoensalade with the salmon.
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Nutrition
450Calories
Sodium0% DV0g
Fat37% DV24g
Protein58% DV29g
Carbs10% DV30g
Fiber0% DV0g
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