Asian Style Salmon with Noodle Soup and Steamed Sugar Snap Peas

After a bit of chopping and prep, this was ready in less than 10 minutes. Delicious and not too heavy.

Serves 1

Ingredients

1 Salmon fillet, washed
2 Spring onions, sliced finely
1 Red chilli - seeds in, chopped
3 Cloves of Garlic, peeled
1 tsp of freshly grated ginger
1 tbsp light soy sauce
1 1\2 tsp of Miso Paste
1 tsp fish sauce
Juice of one lime
Portion of egg noodles
Handful of sugar snap peas, washed

Line a steamer with tin foil. This stops the cooking juices being lost. They are added to the soup at the end.
Put the salmon into the foil lined one.
In a mortar and pestle crush the garlic, together with the chilli and ginger until you have a rough paste.
Pile this paste on top of the salmon and press it down so it does not fall off during cooking.
Sprinkle the spring onions over the top and pour over the soy and lime juice. Put this on to steam.
After about 3 minutes put the sugar snap peas on to steam.
Then start cooking the noodles in plenty of boiling water. Make up the miso soup in a big mug. I added some dried wakame seaweed at this stage. Test it for saltiness and add the fish sauce if you need to.
After 10 minutes the salmon and sugar snaps will be cooked. Drain the noodles and put them in the serving bowl. Pour over the miso soup. Gently lift the salmon out of the steamer and place it on top of the noodles. Pour the cooking liquids from the steamer (soy, lime etc.) into the soup. Make sure you get all the spring onions out of the steamer and pile them on to the salmon.