- • 10 Salmon steaks
- • 300g Homepride Black Bean Sauce
- • 75ml Vegetable oil
- • 1500g Cooked Sharwood's Egg Noodles
- • 400g Red, green and yellow peppers, finely sliced
- • 200g Baby corn, finely sliced
- • Small bunch of coriander
Sharwood’s Black Bean Glazed Salmon
Sharwood’s Black Bean Glazed Salmon
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Sharwood’s Black Bean Glazed Salmon recipe. Sharwood’s Chinese sauces work well with a variety of fish dishes. In this simple and quick salmon dish we’ve marinated the salmon with Sharwood’s black bean sauce and served this on a bed of Sharwood’s noodles with peppers, baby corn and coriander.
Ingredients
Method
Number of portions: 10
Prep time: 15 minutes (marinade time not included)
Cooking time: 20 minutes
1. Place the Salmon in a bowl and evenly cover with the Sharwood’s Black Bean Sauce, then cover and place in the fridge. Marinade for up to two hours.
2. Remove the salmon from the bowl and place on a baking tray.
3. Bake the salmon in a pre-heated oven 180°C, for approximately 10 – 15 minutes.
4. Heat the oil in a large pan or wok, stir fry the noodles, peppers and baby corn, and then fold through a little coriander.
5. To serve, place the salmon on the bed of noodles.
Hints & Tips
• Baking the salmon skin side down will help hold the salmon together and stop it breaking, when serving
• Sharwood’s Black Bean Sauce also works great with cod
• Why not try serving with Sharwood’s prawn crackers
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
