Ingredients
4 x Pacific wild Salmon fillets, defrosted
2 x 15ml spoons vegetable oil
200g pack babycorn and mangetout
red pepper, deseeded and sliced
2 x 15ml spoons dark soy sauce
250g pack medium egg noodles, cooked and drained
½ bunch salad onions, chopped
medium mango, peeled and cut into 2 cm dice
juice and zest of 2 limes
15g pack coriander, chopped
1-2 red chillies, according to taste, deseeded and finely chopped

For the salmon: Preheat a griddle pan or grill to high. Brush the salmon fillets with ½ x 15ml spoon of the oil and place flesh side down in the griddle. Press down lightly with a fish slice to sear. Cook for 5 minutes or until the fish lifts from the pan easily. Turn over and cook for a further 5 minutes. If grilling, place under the hot grill and cook as per pack instructions.

Meanwhile, heat a frying pan or wok and add the remaining oil, stir fry the babycorn, mangetout and pepper for 2-3 minutes, until soft. Add the soy sauce and noodles and continue to fry for 1 minute.

Add the spring onions and divide the noodles between 4 plates, place the salmon fillets on top.

To make the salsa, simply combine all the ingredients in a small bowl, and place a spoonful on the on top of the salmon. Serve with a wedge of lime.