The sauce on this peanut salmon is to die for! Perfectly flaky salmon sits on top of udon noodles and wilted pak choi with a creamy peanut sauce.
It’s Decemberrrr! I’m so excited for Christmas this year. My parents are coming to us this year so it’s officially our first time ever hosting Christmas and we can’t wait to spend the day with them and have our first Christmas with Bernie the cat (who will be getting far too many presents from us, we are 100% crazy cat parents).
Although I am feeling the pressure to make an amazing Christmas dinner. I’m thinking we should just stick with the classics but if you have any amazing Christmas recipes then hit me with them in the comments!
Speaking of December, I just published my post about what’s in season in December including links to loads of tasty recipes using seasonal ingredients.
Head over there for loads of ideas for quick dinners you could cook this month and a couple of recipes which would be perfect for celebrating with and sharing with friends and family over the holidays!
So about this peanut salmon recipe. It’s one of those meals that feels super indulgent but is actually really healthy. That peanut sauce gives the whole dish a creaminess which you just can’t beat. I happen to love peanut sauces, they’re so good and so easy to make!
Everything else is pretty fresh and simple. The pak choi is quickly wilted and the salmon is fried and served on top of some freshly cooked udon noodles. Like the best weeknight meals this peanut salmon is all on the plate in about half an hour.
Ingredients you need to make these peanut salmon noodles with pak choi:
- Vegetable Oil
- Salmon Fillets
- Garlic Powder
- Chilli Powder
- Dried Giner
- Coriander Powder
- Curry Powder
- Cayenne Pepper
- Brown Sugar
- Peanut Butter
- Coconut Milk
- Sesame Oil
- Pak Choi
- Sesame Seeds
- Udon Noodles
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE PEANUT SALMON NOODLES WITH PAK CHOI?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Peanut Salmon Udon Noodles with Pak Choi
For the Salmon
- 1 tbsp Vegetable Oil
- 2 Salmon Fillets skin on
- 1 tsp Garlic Powder
- 2 large pinches Chilli Powder
- 1/2 tsp Dried Ginger
- 1 tsp Coriander
- Salt and Pepper
For the Peanut Curry Sauce
- 2 Pak Choi halved lengthways
- Chopped Peanuts to serve
- Fresh Coriander (cilantro) to serve
- Udon Noodles to serve
- Sesame Seeds to serve
- Start by coating the salmon fillets in the garlic powder, ginger, chilli powder and coriander and a sprinkling of salt and pepper. Set aside.
- Make the peanut sauce by heating the vegetable oil over a medium heat. Add the garlic and cook for a couple of minutes then add the curry powder, cayenne, chilli and garlic powder and cook for another minute. Pour in the coconut milk along with the brown sugar and peanut butter. Bring to the boil and simmer for 10 minutes until it's thickened.
- While the sauce is thickening heat a tablespoon of vegetable oil over a high heat in a frying pan. Cook the salmon fillets skin side down first being careful not to move it around too much so that you get lovely crispy skin. After about 5 minutes flip the salmon fillet and cook for another couple of minutes on the other side (how long will depend on the thickness of your salmon). Remove from the pan.
- Once you've removed your salmon fillets from the frying pan, add the pak choi, cut side down, and cook for a couple of minutes until wilted. Finish the sauce by stirring through the sesame oil. Serve the salmon and pak choi on udon noodles with the sauce on top. Sprinkle over sesame seeds, chopped peanuts and coriander.
Equipment you need to make this recipe…