MAGAZINE: How to make Asian Saucy Salmon on oodles of noodles

With an extra five home meals a week during the holidays, it is easy to run out of inspiration and time and costs can start adding up.

To help keep the kids well fed this summer, watch chef, writer of five cook books and busy mum of two, Jo Pratt cooking up one of her favourite and quickest recipes, which you can recreate at home without breaking the bank.

Watch Jo make Asian Saucy Salmon on Oodles of Noodles, a blend of ginger, garlic,soy,sweet chilli and Gold from Flora. Gold from Flora is the perfect addition to any family meal, and with 40% less saturated fat than butter, it is a healthier choice for you and your family. Perfect for families who don’t want to compromise on taste but want to lead a balanced lifestyle too.

For more recipe inspiration and tips from Jo please visit: www.goldfromflora.com

This is such a simple dish to prepare and better still there is very little washing up afterwards. Gold from Flora is flavoured with aromatic ginger, chilli and garlic and spread over fillets of salmon sat on a bed of super healthy fresh veggies. As it bakes all of the flavours cook into the fish keeping it super juicy and full of flavour and the steam in the parcels cook the veg to perfection. Served with noodles and fresh seeded bread spread with Gold from Flora, you simply have a delicious meal in no time at all without much effort.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4

Skill level: Easy

60g Gold from Flora

2 cloves of garlic, peeled and crushed

2 tsp finely grated fresh root ginger

4 salmon fillets, skinned, about 150g each

400g fresh stir fry vegetables

4 tsp reduced salt soy sauce

4 tbsp rice wine

Small bunch of fresh coriander, roughly chopped

4 tbsp sweet chilli sauce

To serve:

250g-300g dried egg noodles

20g Gold from Flora

Serving suggestion

1 lime, cut into quarters

crusty seeded bread, spread with Gold from Flora

Preheat the oven to 220°C/200°C fan/gas 7. Place a baking sheet in the oven to pre-heat.

Put the 60g Gold from Flora in a small bowl and mix together with the garlic, and ginger. Spread equal amounts over the top of each salmon fillet.

Tear 4 long sheets of foil from the roll each measuring approximately 30x60cm. Fold in half to give you a square and seal two of edges by folding/scrunching together, giving you a parcel with one open edge. Repeat until you have 4 parcels.

Divide the mixed vegetables between the four parcels, cutting any thicker vegetables such as baby corn or baby carrots in half or quarters first, to ensure even cooking.

Sit a salmon fillet on top of the vegetables in each parcel then pour over the soy sauce and rice wine, sherry or stock. Seal the top of the parcels, making sure there are no gaps for any steam to escape then place on the pre-heated baking sheet for 25-30 minutes.

In the meantime, cook the noodles according to the pack instructions. Drain and immediately toss in the 20g Gold by Flora, which will melt over the noodles.

Remove the parcels from the oven and split each one open directly onto plates. Scatter with fresh coriander and serve with the hot noodles. For added flavour, serve with a wedge of lime to squeeze over and the seeded bread.