Asian Salmon Skewers with Buckwheat Noodles

I made this for my children last week because it looked yummy of course but I was falling into the 'cooking fish safe and boring' category. They wanted more so be warned!

We should all be aiming to eat 2-3 portions of oily fish weekly(unless otherwise advised) so try this recipe on your little or big ones. I used salmon but you could use *prawns, trout, sea bass, fresh tuna steak or even scallops.

Get some wooden skewers and soak them in water for at least 20 minutes-if you use metal ones thats fine too.

What you will need-

2 *salmon darnes sliced across the grain at least 1 cm thick

4 skewers

225g buckwheat noodles cooked in lots of water and stirred well while cooking

1tsp toasted sesame oil

Pinch of white sesame seeds

For the marinade:

1 tbsp local honey

2 tbsp braggs liquid amino or tamari

1 tbsp wholegrain mustard

1 lime juiced

1/4 red chilli seeds in or out(for kiddies) and finely diced

1 tsp grated ginger

1 tsp sweet chilli sauce

Mix the marinade togethor and brush over fish.

Leave aside for as long as possible-maybe an hour minimum

Salmon skewers with buckwheat noodles,steamed broccoli and soybeans

Thread the fish slices onto the skewers like a snake(see above) and place on a lined tray.I put the lime into the oven too for a finish toasty lime finishing squeeze on serving...

Serve with the noodles drizzled with the sesame oil, roasted lime, sesame seeds and a few coriander leaves if you have some.

Enjoy.

Happy health

Tara