The sun has come out of hiding and is warmly basking Lancaster with sunshine these days. Therefore, I have cooked up refreshing summery recipes this week that I believe you will enjoy cooking.
Ginger & Soy Noodles with Salmon
This summery dish has Asian-inspired flavours with fish and fried noodles, perfect for a casual lunch or dinner.
(Serves 2)
Ingredients
4 tablespoons light soy sauce
4 tablespoons mirin
1 finely chopped stem ginger
2 tablespoons syrup from the jar
1 crushed garlic clove
2 salmon fillets
140g any noodles
2 tablespoons sesame seeds
2 chopped spring onions
Method
- Heat the oven to 180 °C.
- In a jug mix together the soy, mirin, stem ginger, syrup, and garlic.
- Line a roasting tin with baking parchment and put the salmon in it.
- Pour over half of the sauce, and then bake for fifteen minutes or until the salmon is cooked through.
- At the same time bring a large pan of water to the boil.
- Add the noodles and cook following pack instructions, and then drain well.
- In a small frying pan, toast the sesame seeds for one minute, then mix it with the cooked noodles.
- Pour the outstanding sauce over the noodles, plus any from the roasting tin, and toss everything together.
- Serve with the salmon and sprinkled with the chopped spring onions.
Fruity Popsicles
Fruity popsicles are perfect to cool you down when the weather gets really hot. These popsicles are super easy and quick to prepare, and you don’t even need moulds – paper cups and craft sticks will suffice!
(Makes 10 popsicles)
Ingredients
1 pineapple
3 nectarines
3 kiwis
10 strawberries
Orange juice
Method
- Dice the pineapple and nectarines and slice the kiwis and strawberries.
- Place the fruits in cups and add the orange juice, leaving half an inch at the top.
- Wrap each cup with cling film.
- Snip the cling film on top of cups with scissors and insert craft sticks into each cup.
- Place the cups in the freezer for a few hours until firm.
- To remove the popsicles from the cups, run hot water on them until they release easily.
