Serves 4
Prep Time : 15 mins
Cooking Time : 15 mins

For the salmon
2 tsp. green tapenade
4 salmon steaks

For the salad
2 tsp. sesame
1 red chilli, chopped
1 tsp. ginger, chopped
1 clove garlic, crushed
1 bunch spring onions, chopped
100 gram bean sprouts
3 tbs. white wine
300 gram rice noodles, cooked
3 tsp. light soy sauce
1 bunch chive, chopped


Warm a non-stick frying pan over a moderate heat. Rub the tapenade into both sides of the salmon, then carefully lay them into the pan.

To make the noodles, warm a wok over a high heat and add the oil.

Fry the chilli, ginger and garlic together for two minutes, then add the spring onions and fry for two more minutes.

When the salmon is half done, turn it over to finish cooking from the other side.

Add the bean sprouts to the stir fry and cook for one minute, then reduce the heat and add white wine.

Stir well and add the noodles and allow to heat through. Season to taste with the soy sauce.

To serve, ball the noodles onto the plates and lay a salmon steak on each. Pour the juice from the noodles over and around.