I have been a member with Gurushot for about over a 1,5 year now but found it a bit boring at times – so I played now and then. Have done quite well at times.
Gurushot is the world larges photo game. You add your images to challenges – other members then vote, it’s their voting to make you move up the ladder to become a Guru. Not easy to reach that step. Has been stuck for a year at Master. I only need is to get one challenge win, but haven’t even been close – so I have given up.
For about 10 days ago I joined a team of ladies, we call us “WonderWomen”- 21 fantastic ladies from all over the world and different ages. We are playing against other teams, we are now in the Gold League and it’s really tough to win there … but we are taking on the best teams and we have won a couple. Are #38 on the Global Leaderboard among 60 teams.
So life has suddenly become a bit hectic for me to with editing .. categorize every photo, so they are easy to find when the heat is on. I just love it.
But it means early mornings and late nights, just like when I was working my ass off – the labour of love!
With 2 matches per day … food has to be a quick fix. So I created this salmon yesterday with the help of UK’s “Woman and Home”. You know all chefs want to change recipes and I’m one of them.
For this dish, I used Wok oil and for garnish toasted sesame seeds and chopped parsley (frozen) Instead of lime juice, I used my home-made Ginger & Chili shots.
Also, use an Asian Spice Mix.
Seared Salmon with Spinach and Soy Stir-Fried Noodles (serve 2)
- 200g (7oz) medium noodles
- 2tbsp oil, plus extra for the noodles
- 2 responsibly sourced skin-on salmon fillets
- 1 red onion, sliced very finely
- 1 garlic clove, roughly chopped
- 150g (5oz) green beans (can also use bean sprouts or asparagus tips) – I used frozen green beans.
- 2tbsp soy sauce
- 200g (7oz) spinach, wilted
- small bunch chives, finely chopped + toasted sesame seeds for garnish
- juice 1 lime, plus extra wedges to serve (use my homemade ginger shot, 2 tbsp)
- Cook the noodles according to the pack instructions, then cool under cold running water. Toss through with a little oil and set aside.
- Heat a frying pan until smoking hot, then add half the oil. Season the salmon and cook for about 5 minutes on each side, turning once and reducing the heat if the fish starts to burn.
- While the salmon is cooking, heat a wok and add the remaining oil. When very hot, add the red onion and fry for a couple of minutes.
- Remove the wok from the heat and add the garlic so it doesn’t get burned and put the wok back on the heat before adding the beans and the spinach, soy and cooked noodles.
- Fry for another 2 minutes, and when that’s hot Squeeze over the lime juice, then serve the noodles with the salmon on top, and extra lime wedges on the side.
Now when I write this post I realized that I forgot the beans!!!!!!!!!!
The reason why the noodles are so dark is the soy sauce.
Also, I undercooked the salmon, so I had to put it back in the frying pan on low heat for about 4 min.
What a carry-on, maybe next time I will get things right. But as you know even the sun has spots.
I probably have to do this dish again this week, to get everything right. I don’t mind because it’s a great dish.
The dish takes about 15 min to prepare and 10 min to cook, so it’s a Quick Fix!
I promise that it’s was worth both mess and time and you don’t have to make the same mistakes as I did.
*Just 2 useful tips: 1. Pick the steam of the spinach. 2. A to wilt spinach is by tossing it once washed in a hot, dry pan. Stop just before it has all wilted as it will continue to cook, even when off the heat (I don’t do it).
“A messy kitchen is a sign of happiness.”