Serves 2 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 2 tbsp vegetable oil 1 tsp ready-prepared garlic, from a jar 1 tsp ready-prepared ginger, from a jar 350g (12oz) fresh or frozen stir-fry vegetables 150g (6oz) ready-to-wok noodles 2 tbsp soy sauce 1 tsp sesame seeds Freshly ground black pepper
• Drain the can of salmon, reserving two tablespoons of the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks • Heat the oil in a wok or large frying pan. Add the garlic, ginger and vegetables. Stir-fry for 3 or 4 minutes until cooked, yet still crisp and colourful • Add the noodles to the wok or frying pan with the salmon chunks, reserved salmon liquid, soy sauce and sesame seeds. Cook and stir for another two minutes until the noodles are heated through. Season with black pepper, then serve Cook’s tip: Use a large clove of crushed fresh garlic and one teaspoon freshly grated root ginger, if you prefer. Keep opened jars of the prepared version in the fridge for up to six weeks. Recipe from the Alaska Seafood Marketing Institute.