Asian Marinated Salmon from Oven with Bell Pepper and Zucchini Vegetables and Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g salmon fillet (s)
For the marinade:
- 1 piece (s) ginger
- Garlic
- 1 tablespoon vegetable oil
- 4 tablespoon soy sauce, light
- 4 tablespoon sweet chili sauce
For the vegetables:
- 1 onion (s)
- 2 bell pepper (s)
- 1 zucchini
Also:
- 300 g ribbon noodles
- salt and pepper
- some butter
Print Recipe
Pin Recipe Instructions
- Remove the skin from the salmon fillet with a sharp knife.
- Finely chop the ginger and garlic and mix with the vegetable oil, soy sauce and sweet chili sauce.
- Put the salmon in a baking dish, pour about three quarters of the marinade over the salmon fillet and let the marinated salmon steep in the refrigerator for at least half an hour.
- Halve the zucchini lengthways and remove the stones with a teaspoon. Cut the zucchini halves lengthways into thirds or quarters, depending on their size, then cut across into cubes. Cut the peppers into small cubes. Dice the onion as well.
- Preheat the oven to 180 ° C top / bottom heat.
- Season the marinated salmon with pepper and salt and put a little butter on each piece of salmon. Place the casserole dish in the preheated oven for about 15 to 20 minutes. The cooking time may vary depending on the thickness of the salmon fillets.
- While the salmon is cooking in the oven, cook the tagliatelle in salted water until al dente and fry the vegetables in a pan with a little vegetable oil until al dente. Season the paprika and zucchini vegetables with salt and pepper and the remaining marinade. Add a little more sweet chili sauce if you like. If you like, toss the cooked ribbon noodles in a little butter.
- Serve the cooked salmon with a little marinade, paprika-zucchini-vegetables and tagliatelle.
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