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Salmon with udon noodles


30 mins

10 mins

20 mins

You can never go wrong with sweet and sour, but this dish makes it all the more delightful – it’s quick and simple to make, healthy, and totally delicious.



50g fresh pineapple, chopped

½ onion, chopped

½ carrot, chopped

½  pepper, chopped

1 tbsp tomato paste

1 tsp Chinese five spice

1 tsp garlic purée

Ginger to taste

Cornflour to thicken

300g udon noodles, cooked

30g spring onions, chopped

200ml zero salt stock

300g salmon fillets



Begin by baking the salmon on a lined tray for approximately 20 minutes until it’s piping hot.

In a pan, sauté onion and carrots with ginger, garlic, and Chinese five-spice in oil for 10 minutes.

Then, add the peppers and cook for an additional 5 minutes. Stir in the tomato paste and 1 litre of salt-free vegetable stock. Adjust the taste by adding a bit of vinegar to your liking. Thicken the sauce with a cornflour slurry to achieve the desired consistency.

Combine the cooked noodles with the vegetable sauce, then divide the mixture into serving dishes.

Garnish with spring onions. Serve the salmon separately.