Lime & Coriander Steamed Salmon With Udon Noodles

Prep:

1. Peel and grate ginger.
2. Wash carrot, peel and finely chop into strips.
3. Wash capsicum and cut into thin strips.
4. Wash zucchini, trim and finely chop into strips.
5. Wash coriander, separate leaves and stems and finely chop.
6. Wash and cut bok choy into wedges.
7. Finely zest lime and squeeze the juice.
8. Pre-heat oven to 200°c.

Method:

1. Serve the salmon and cooking juices over the noodles. Garnish with remaining coriander leaves.
2. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
3. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
4. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
5. Bake salmon in the oven for about 12 minutes or until just cooked through. 12 minutes should be pink in the middle, add a few more minutes if you prefer it more 'well done'.
6. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
7. Mix together the olive oil, lime juice, lime zest, half the coriander leaves and half the ginger. Spoon the mixture over the salmon. Lift the sides of the foil until they meet in the centre. Fold over the edges and fold in the ends to seal the parcels. Place the fish parcels onto a large oven tray, seam side up.
8. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
9. On the kitchen bench, lay down one lightly oiled 25cm sheet of foil or baking paper per person. Place a salmon fillet in the centre of each sheet.
10. Cut lemon into wedges.
11. Heat a little oil in a wok over high heat. Add the carrot, zucchini and capsicum. Stir-fry until almost tender. Add the coriander stems, bok choy and remaining ginger. Stir-fry until the vegetables are just tender. Add the noodles, a dash of water and soy sauce. Stir-fry until hot and the noodles are lossened.
12. Preheat the oven to 200°c (180°c fan-forced).
13. Wash and chop parsley.
14. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.