I’ve been doing a lot of cooking lately, honing my culinary skills in the kitchen! Cooking my own food has really helped me to eat a much healthier and nutritious diet. I can add whatever I like and generally what I like are vegetables. So this recipe I made went down a real treat – Salmon on top of Spiralized Courgette Ramen Noodles. It was really simple to do and a great opportunity to test out some fantastic tools from the OXO Good Grips range, products I absolutely love.
Ingredients
- 2 Salmon fillets
- 500g Vegetables of your choice
- 1.5 courgettes
- 1 Kcal Spray
For the sauce:
- 1 tbsp Oyster sauce
- 30ml Fish sauce
- 10ml Soy sauce
- 40ml Lemon juice
- 2 tbsp Sugar
- 500ml Water
Method:
1. Set up the sauce ingredients
To start with I decided I would get the sauce ready, so it was just a case of adding it in at a later time. To make the sauce, I used the 4 Piece Mini Measuring Beaker Set which was perfect for measuring each of the sauce ingredients. As they have funnel shaped tops they are easy to fill. They also have the awesome Good Grips feet so each one sits securely on the worktop. The measurements on the sides of each beaker are in millilitres, teaspoons and tablespoons and very clear to see, so it made it super simple to measure various quantities of the ingredients for the sauce accurately.
2. Add the sugar and the fish sauce to a pan and heat. Keep heating and stirring until the sugar has dissolved, then remove from the heat. The mini beakers have spouts so are really easy to pour with absolutely no mess! They are a totally fantastic tool if you like to make super accurate measurement and are great for measuring things like extracts and food colouring.
3. Preheat the oven on 180*C Fan/ 200*C Gas
4. Fill the OXO Good Grips Angled Measuring Cup with water.
The design of this Cup (although I’d definitely call it a jug) is absolutely genius! It has this angled surface inside so you can see the measurement of the liquid from above, looking straight down into it. This made it great when filling as I didn’t need to keep putting it on the worktop and then wait for the water to settle before reading the measurements on the side. I could just read it from above. It is awesome. The measurements are really clear to see, so I had no trouble in filling it to the correct amount (it gives you the measurements in Cups, Ounces or Millilitres, so works with all recipes). The Cup has the Good Grips on the handle too, which makes it soft and non slip to hold.
5. Add all of the sauce ingredients to the water (including the cooled fish sauce and sugar mixture) and stir. Leave to sit.
6. When oven is ready, put the salmon in, checking and turning over occasionally – cook for 20 minutes.
7. Chop the vegetables
As well as slicing and cutting some of the vegetables on the chopping board, I also used the OXO Good Grips Chopper which I have just bought. This brilliant piece of kit is great for chopping vegetables, nuts and even more. We actually tried it out on some walnuts first (to munch on until dinner was ready). There are blades inside and when you push down on the soft Good Grips knob on the top, it makes the blades rotate as they chop. It wasn’t noisy as it has this internal soft bumper which actually helps to absorb the sounds, plus increases comfort when using. What I love about it is the fact you can keep the base attached and collect the food inside the cup – this is what we did with the walnuts, which prevented any mess on the surface. There are measurements on the side of the cup too, making it easy to work out how much food you have chopped.
However, the base is detachable and you can use the chopper directly on the chopping board. I found this the easiest way to chop the red onions. It was cool watching the onions being chopped up through the see-through sides. It is great as there is this tab that rotates around the inside, which stops the food sticking to the side walls. There is a plastic spoon included, so once I had finished chopping the onions, I used the spoon to help scoop out all of the onion.
8. Heat a large skillet, deep frying pan or wok and spray 4-5 squirts of your oil. Once hot, add the vegetables and fry, stirring frequently.
9. Use the OXO Spiraliser to turn your courgette into noodles. Add these to the stir fry vegetable pan. Continue to stir.
10. Once vegetables are cooked, add the sauce mixture. The Cup (jug) has a spout so it is easy to pour and helps prevent any mess.
11. Cook on a medium heat, stirring occasionally until the sauce starts to bubble gently, turn down the heat and simmer for 2 minutes to ensure it is super hot.
12. Once salmon is ready, take it out of the oven.
13. Pour the contents of the vegetable pan into a bowl and pop the salmon fillet on top. I like to place the skin side up as I love the colour and texture of it and think it makes the dish look much more interesting.
14. Serve nice and hot. Then sit down and enjoy (chopsticks optional!)
