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1 tbsp Sesame Oil
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4 tbsps Gluten Free Oyster Sauce (I used Panda Brand)
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1 tbsp White rice Wine Vinegar
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2 tbsps Syrup from Stem Ginger Jar
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1 Ball of stem ginger from jar grated or finely chopped
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2 Cloves Garlic grated or finely chopped
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2 Boneless Salmon Fillets about 150gm each
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175 g Raw Jumbo Tiger Prawns deveined
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175 g Mixed Green Veg I used a packet with broccoli, green beans & mange tout in
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200 g Rice Noodles
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2 tbsps Gluten Free Teriyaki
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4 Spring Onions White parts chopped, Green parts reserved for garnish
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200 g Rice Noodles M
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Drizzle of sesame oil
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1 Fine Chopped Red Chilli
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Remaining Green parts of spring onion Finely chopped
Salmon & Prawn in Oyster Sauce
I was so excited to find a Gluten Free Oyster Sauce online that tasted authentic that I wanted to create a wonderful dish full of beautiful salmon & prawns. My son Sam is currently back at home and he loves this sort of food so was a perfect excuse to experiment. Love this recipe and its quick to make.
I was so excited to find a Gluten Free Oyster Sauce online that tasted authentic that I wanted to create a wonderful dish full of beautiful salmon & prawns. My son Sam is currently back at home and he loves this sort of food so was a perfect excuse to experiment. Love this recipe and its quick to make.
Preheat oven to 180
Combine all of the sauce ingredients and mix well and place a tablespoon of the sauce over each of the salmon fillets.
Put into your preheated oven for 6-8 minutes until pink & succulent, remove
Place your prawns in the remaining sauce
Put your kettle onto boil or a large saucepan of boiling water, once boiling add in your rice noodles, cook until al dente, drain rinse with cold water to stop sticking
Whilst your salmon is cooking put 2 tbsps of oil into a good non stick frying pan or wok and add your green vegetables. Stir fry until just starting to char, then add in your white chopped spring onions. Cook for another 1-2 minutes until softened. Add in the prawns and cook until pink & succulent 2-3 minutes
Add in your cooked rice noodles and toss through
Gently flake over your cooked salmon and sprinkle with garnish
Serve immediately
Salmon & Prawn in Oyster Sauce
I was so excited to find a Gluten Free Oyster Sauce online that tasted authentic that I wanted to create a wonderful dish full of beautiful salmon & prawns. My son Sam is currently back at home and he loves this sort of food so was a perfect excuse to experiment. Love this recipe and its quick to make.
-
1 tbsp Sesame Oil
-
4 tbsps Gluten Free Oyster Sauce (I used Panda Brand)
-
1 tbsp White rice Wine Vinegar
-
2 tbsps Syrup from Stem Ginger Jar
-
1 Ball of stem ginger from jar grated or finely chopped
-
2 Cloves Garlic grated or finely chopped
-
2 Boneless Salmon Fillets about 150gm each
-
175 g Raw Jumbo Tiger Prawns deveined
-
175 g Mixed Green Veg I used a packet with broccoli, green beans & mange tout in
-
200 g Rice Noodles
-
2 tbsps Gluten Free Teriyaki
-
4 Spring Onions White parts chopped, Green parts reserved for garnish
-
200 g Rice Noodles M
-
Drizzle of sesame oil
-
1 Fine Chopped Red Chilli
-
Remaining Green parts of spring onion Finely chopped
Preheat oven to 180
Combine all of the sauce ingredients and mix well and place a tablespoon of the sauce over each of the salmon fillets.
Put into your preheated oven for 6-8 minutes until pink & succulent, remove
Place your prawns in the remaining sauce
Put your kettle onto boil or a large saucepan of boiling water, once boiling add in your rice noodles, cook until al dente, drain rinse with cold water to stop sticking
Whilst your salmon is cooking put 2 tbsps of oil into a good non stick frying pan or wok and add your green vegetables. Stir fry until just starting to char, then add in your white chopped spring onions. Cook for another 1-2 minutes until softened. Add in the prawns and cook until pink & succulent 2-3 minutes
Add in your cooked rice noodles and toss through
Gently flake over your cooked salmon and sprinkle with garnish
Serve immediately