Chilli crusted salmon with spiced noodle salad - Delicious Dishes by Imelda Tynan

Chef Imelda Tynan's Coconut flapjacks ready for their chocolate topping

Chef Imelda Tynan's Coconut flapjacks ready for their chocolate topping

The salmon dish this week is really tasty and simple and quick to make. On an evening when you are rushing you just need to get a few simple ingredients and you can have dinner on the table in half an hour.

The flapjack recipe is an ideal tray bake to make for the school or work lunchbox during the week.

You can make it with or without the chocolate topping, but in our house we think the more chocolate the better.

Chilli Crusted Salmon with Spiced Noodle Salad

Chilli Crusted Salmon

4 Salmon Darnes

1 Red Chillies, seeds


2 Cloves of Garlic,


Juice of 1 Lime

2 bunches of Spring

Onion, chopped

3 Large dessertspoons

Olive Oil

Place all the ingredients except the salmon into a food processor and blitz to make a paste.

Marinate the salmon in the paste for a couple of hours if possible, but if you are in a rush just coat the salmon in the paste.

Preheat the oven to 180⁰, place the crusted salmon on a tray and bake for 15 to 20 minutes until the salmon is firm to touch.

Spiced Noodle Salad

4 portions of

Dried Noodles

1 level tsp. of Dried

Crushed Chilli Flakes

5 -6 Mushrooms, sliced

2oz Mange tout

1 Red Pepper, diced

½ Yellow Pepper, diced

½ Courgette, diced

2 dessertspoons Fresh

Basil, chopped

Juice of 1 Lemon

1 dessertspoon Olive Oil

1 dessertspoon Soy Sauce

Spring Onion to garnish,


Black Pepper

Cook the noodle according to the instructions on the pack.

Heat the oil in a large pan or wok and stir fry the vegetables for about 4 to 5 minutes until beginning to soften.

When the vegetables are almost cooked add the noodles, lemon juice, the soy sauce and the fresh basil, and a grind of black pepper, give a quick stir and take off the heat.

Arrange on a large plate with the salmon on top and scatter over the chopped spring onions.

Coconut and Chocolate Flapjacks

12oz Butter

2tbsp Golden Syrup

5oz Light Brown Sugar

2tsp Vanilla Extract

12oz Rolled Oats

3oz Plain Flour

4oz Desiccated Coconut

9oz Plain or Milk


Preheat the oven to 180⁰. Place the butter, golden syrup, butter and vanilla extract in a large saucepan, heat gently until the butter melts and it forms a smooth sauce.

Remove from the heat and stir in the oats, flour and coconut and pour onto a greased Swiss roll tin and flatten with the back of a spoon.

Bake in the middle shelf of the oven for 20 to 25 minutes until the mixture is golden brown. Remove from the oven and allow to cool.

Break the chocolate into a Pyrex bowl over a saucepan of hot water and when melted pour over the flapjack.

Allow the chocolate to cool and set and then cut into squares or fingers.




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