in between matches; seared salmon with spinach and soy stir-fried noodles

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.

See why Viveka Gustavson achieved Top 10% Rank in the "Recreate this Shape" Challenge | 5,987 Photos

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.”

13 thoughts on “in between matches; seared salmon with spinach and soy stir-fried noodles

  1. Vivi – great to see you and with such a wonderful post ! I love salmon and cook Asian fusion, so your recipe is right up my alley . . . and your photos are beautifully tempting ! I know absolutely nought about the ‘game’ you are playing but am thrilled you have ‘discovered’ it, take part and enjoy. Shall look up more once I have had a few normal nights of sleep – the Tour is finishing in Paris at roughly 4 am our time tomorrow morning. And next weekend will see the ‘World Championships’, etc all late because of the wretched Covid ! Living in Australia you don’t have to tell me about the world-wide 24-hour clock . . . for me it has always been the Americas in the morning hours and Europe just when tiredness and local affairs are setting in close to dinner . . .

    • Eha, thank you so much … I love salmon and this so easy to make. I don’t like complicated food. If it takes a too long time … too many ingredients I lose interest. Personal I like most fish, but cod and salmon is my favourite. And up here in our cold waters, the quality of both can’t be better. Le Tour is over and what I heard this morning it was the guy that had yellow stirp most of the tour that won. That’s fair!!! When I lived in the UK and Ireland we took them over on our ferries. That was when they started to cycle outside France, what an organisation it’s behind an event like that. Same with MASTER’s golf. It’s not only to put a bus on the car deck. This with JETLAG, for the US I wake before I go to bed, at it feels like that. Have a pleasant week, my friend.

      • As an absolute road cycling ‘freak’ had to ‘correct’ you 🙂 ! No, Pogacar, during the Individual time trial, won over Roglic by 99 seconds over a three-week 3500 km journey across France with our Richie Porte third on the podium. So proud !! So incredibly beautiful and meaningful !! Not having your email or IG addresses you were ‘saved’ from getting my ‘rave reviews’ 🙂 !!!

      • Eha, me and sport … not the greatest combination – I just heard it from the TV in the living room. The sceenery is fantastic all through that tour. I have watched on and off through the years. Thanks for putting the record straight. *smile Didn’t know that Richie Porte is Austrailian. 3rd is great – it’s an extreamly tough tour. Congratulations.
        Here it’s about the email address. You will find it under my name in the comment section. I don’t mind your reviews – you’re a hot spicey in my blogging world.

    • Hi there, thanks for the visit – why not look into if you like to play around with your camera. The salmon came out good even if I forgot the beans … *smile Have to do it again and get all the ingredients in the photos. And not undercook the salmon. *smile – Mission for next week.

  2. Hmmm…..the game sounds really challenging and time-consuming Vivi, good luck with your ladies’ group! My husband and I eat salmon at least once each week as we both love it and it’s very healthy. We must try your version!

    • Tina, yes … the games make my nights a bit short. *laughter. Last week I couldn’t get my head around your “game” … didn’t know how to handle it.
      Back hopefully I can be back in “the race” this week.
      I also eat fish twice a week. Love my salmon and cod. I have a great Asian fusion cod with bacon, have to post that recipe. Unfortunate is Atlantic cod so expensive over here, the frozen one is a little cheaper. And with our Atlantic fishes are they already frozen on the day of capture. Today’s fish boats are like floating factories. Enjoy the salmon and let me know.

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