COOKING TIME: 23 mins
DIETARY: This recipe contains fish and gluten.
Cut the salmon fillets into large chunks and put them into a large non-metallic bowl. Mix together the soy sauce, tomato puree, vinegar, honey and lime juice and pour over the salmon. Cover and leave to marinate for at least 15 minutes.
Heat the vegetable oil in a wok or large frying pan and stir-fry the onion, garlic and courgette for 2-3 minutes. Add the salmon and its marinade, then stir in the pak choi, cucumber, pineapple and tomatoes. Simmer gently, stirring occasionally, for 5 minutes.
Meanwhile, cook the egg noodles according to pack instructions.
Serve the sweet and sour salmon on top of the noodles, seasoned with black pepper and garnished with chives.
Buy prepared fresh pineapple at all major supermarkets in the fruit and vegetable section.
• 400g skinless fillets wild Alaska salmon
• 2 tbsp soy sauce
• 2 tbsp tomato puree
• 1 tbsp rice wine vinegar
• 2 tbsp clear honey
• Juice of 1 lime
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 large garlic clove, thinly sliced
• 1 courgette, sliced
• 2 heads pak choi, roughly chopped
• ¼ cucumber, sliced into chunks
• 150g fresh pineapple chunks
• 8 small tomatoes, halved
• 300g egg noodles
• Freshly ground black pepper
• Fresh chives, to garnish