Peanut, sesame and ginger noodles with wild Alaskan salmon

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Put the frozen salmon fillets on a baking tray, cover tightly with foil, then bake for 15 minutes or until cooked through, turning over after 8 minutes.
2. Meanwhile, whisk half the sesame oil with the peanut butter, ginger paste, lime juice and soy sauce in a bowl.
3. Heat the remaining oil in a large wok, then add the noodles with a splash of water. When the noodles are heated through, take the wok off the heat and dress the noodles in the sauce.
4. Deseed the chilli and slice into strips. Slice the spring onions and coarsely chop the coriander.
5. Remove the salmon from the oven, then flake it through the hot noodles with the chilli, spring onions and coriander. Serve with lime wedges for squeezing over.