I keep coming to this Chilli Lime Salmon Mee Goreng whenever I am short on time. It’s such an incredible time saver!
(Thank you The Saucy Fish Co for sponsoring this post and allowing the Vikalinka kitchen to keep cooking delicious meals!)
I was raised in a stoic home and I don’t like to complain, especially publically and especially on my blog, so it might seem like things are always breezy here. But it’s not the reality, isn’t it? The truth is things have been pretty hectic in the last week and a half. My husband travels for work a lot. His job often takes him to places that are far away from here with limited Internet connection. I can usually handle a lot but when he goes away I feel under a lot of pressure.
So I’ve been single parenting for the last 10 days and let me tell you…things have been piling up. And it’s not just the cleaning and the laundry, it’s mainly the sole emotional responsibility for the little humans that I am caring for! Throw in work in the mix and by the end of the day I am tuckered out. Did I say ‘by the end of the day’? I actually meant by 5pm! And that is exactly when I hear, “Mum, do you have dinner plans?” The question I dread on days like that!
Don’t get me wrong I love to cook and cooking healthy, nutritious dinners for my family is something I am very passionate about. I believe in developing healthy eating habits early on will set my kids up for life. But what to do with the overwhelming busyness though? Some days a takeaway seems to be the only solution but I can’t afford it every night when I am too busy to cook, nor do I want to! It’s expensive and full of fat. Also it takes at least an hour to arrive! I can make cheaper, healthier meal in half that time!
I’ve shared previously that I’ve been trying to add more fish to our diet with various success. However, the fish I’ve been most successful with is salmon! It’s meaty and has all the healthy fats our bodies need. And my kids don’t complain as much when they see salmon on their plates. It’s a win.
So this recipe I am sharing today is my attempt to replace that coveted takeaway. Unlike takeaway though it’s healthy, very quick and has all the Asian flavours we crave! This Chilli Lime Salmon Mee Goreng is my take on a famous Malaysian dish. The best part is the salmon of course! The Saucy Fish Co has a wide range on fish that comes with various flavour sauces and glazes, which does most of the work for me!
All I did was to throw veg and noodles together with some seasoning while the salmon was in the oven and all of sudden I felt like ‘that pressure’ was gone! I got the dinner on the table in 28 minutes! Then I was able to sit down to a beautiful and delicious homemade dinner with my kids and listen to them chattering about school and friends without feeling overwhelmed!
Look, the demands of life could be too much sometimes and we all feel under pressure once in a while but with a little bit of creativity and helpful brands like The Saucy Fish Co a quick dinner is not out of reach! I am always here with more ideas!!
- 4 fillets The Saucy Fish Co chilli lime and ginger salmon
- 1 tbsp vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tbsp chilli paste
- 250 g/2 cups mixed vegetables baby corn, carrot ribbons, bok choy, zucchini, sugar snap peas, etc.
- 1/100 g rice noodles
- 2 tsp ground coriander
- 3 tbsp soy sauce
- 3 tbsp ketjap manis sweet and thick soy sauce
- 2 spring onions sliced
- 2-3 sprigs fresh coriander/cilantro chopped
- black and white sesame seeds optional
Preheat the oven to 190C/375F, remove the salmon from the package, find the oven sachet and follow the directions on the packaging. Cook in the oven for 25-28 minutes. (Mine was perfect after 25 minutes.)
While the salmon is cooking prepare the fried noodles with vegetables. Boil a pot of water for noodles and make sure all vegetables are peeled and cut to proper size or use a pre-cut stir fry mix for convenience.
In a large pan or a wok heat the vegetable oil and add the onion and garlic and fry on medium heat until golden for approximately 1 minute, add chilli paste and fry for 10 seconds longer, stirring the entire time, add the vegetables and cook on high heat while stirring for 2 minutes.
Add cooked and rinsed rice noodles, then add ground coriander, soy sauce, ketjap manis and stir to combine, then spread the noodles over the pan and let them fry for a minute or so, taste and adjust the seasoning if needed.
Take the salmon out of the oven and glaze with the sauce packet provided in the box.
Serve the fried noodles topped with glazed salmon. Sprinkle with black and white sesame seeds and chopped coriander/cilantro and spring onions if desired.
PS If you feel like having a bit of a laugh, this video of Oliver Proudlock from Made in Chelsea will demonstrate how to cook in truly pressurised situations! 😉