So, I needed a pasta recipe for Louise at A Month of Edible Celebrations and I needed a Donna Hay recipe for I Heart Cooking Club. Easy. So can do. The only difficult part of this was choosing which pasta recipe. I have never hidden my love for Donna Hay, so it will come as no surprise that I absolutely love the flavors she brings to pasta. Always simple, clean and fresh. Like this recipe, not a zillion ingredients or steps. It comes together quickly and easily with the bright fresh flavors of the herbs. With the addition of the zucchini (I used yellow summer squash), it is easy a one dish meal.
I’m not going to ramble on because this is my fall break!!!! I actually wrote this a couple of days ahead of time, because we are in Savannah right now!! I’m sure I am eating my way through the city even as you are reading this. And Mr. Burglar – don’t get excited – we have house sitters, and an alarm, and attack cats.
Honey-seared Salmon with Coriander Noodles
(From Donna Hay’s Off The Shelf Cooking – link at bottom of page)
- 7oz. dried some, Chinese wheat or egg noodles
- 1/2 c coriander leaves
- 1/3 c shredded mint leaves
- 1/3 c basil leaves, halved
- 2 zucchini shredded
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
To make the coriander noodles, cook the noodles in boiling water for 3-5 minutes or until soft. Drain and rinse under cold running water until cool. Drain again. Combine the noodles with coriander, mint, basil, zucchini, lime juice, soy and honey.
Cut the salmon into 2 cm wide strips and toss with the honey and pepper. Heat a non-stick frying pan over high heat. Cook the salmon for 1 minute on each side or until the honey is golden. (I broiled mine for 2 minutes, then spread the honey and pepper on top and finished broiling for two more minutes).
To serve, place the noodles on serving plates and top with the salmon.
By Pam Greer
This will be my entry for I Heart Cooking Clubs – Donna Hay!
And for Louise’s Pasta Party at A Month of Edible Celebrations!
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