Bought a small salmon piece to grill with salad. Then on my way to cashier, these shin ram yun noodles soup caught my eyes. Bought it too. Craving for shin ram yun noodles, so I decided to combine grill salmon and salad for my lunch.

“A “salmon piece” refers to various cuts of salmon, including smaller portions for dishes like kebabs or stews. It is economical and rich in omega-3s, which can lower triglycerides, reduce bad cholesterol, and decrease heart disease risk. Regular salmon consumption is associated with a lower risk of depression, supports cognitive function, and has anti-inflammatory properties beneficial for chronic inflammation. Additionally, the nutrients in salmon promote healthier vision, skin, and a stronger immune system.”

“A salad is a dish typically made with raw vegetables, fruits, nuts, and grains, often served with dressing. Rocket (arugula) and spinach are nutrient-rich greens that can be eaten raw or cooked, providing vitamins A, C, and K, as well as iron and folate. Together, they enhance immune, bone, and eye health, and their combination offers a broader array of nutrients while their flavours complement each other.”

“Shin ram yun is a popular, spicy instant noodle soup from South Korea, known for its distinct, savory, and chili-infused flavour. The benefits are primarily related to its convenience, taste, and cultural significance as a comfort food, though its nutritional value is limited due to being high in sodium and fat, so it’s best consumed in moderation. It’s a quick and easy meal to prepare, typically ready in about four minutes. It provides a warm, spicy, and satisfying meal that has become a globally recognized comfort food. It is very high in sodium, fat, and sugar, making it an unhealthy option if eaten frequently.

Well, it’s great to combine Western and Easten meal; and doing two methods of cooking. The end result is comforting, healthy, and delicious. Let’s cook!!!

Ingredients

Grill salmon

1 small salmon piece
pinch of cayenne powder (OPT)
salt
black pepper
oil
lemon, juice

Shin ram yun noodles and salad

1 packet shin ram yun
mixed rocket and spinach salad
water

Method

Preheat heat oven grill 160 degrees C fan forced. Line baking tray with foil. Wash and pat dry salmon piece. Drizzle some oil over the salmon piece. Then season with salt, pepper and cayenne powder if using, making sure to get both sides evenly. Place the salmon flesh side down on a lined baking tray.

Grill for 4 minutes without touching it. I gently flip the salmon using a pair of tongs. Then I cook it for another 5 minutes. I had added 2 minutes as I wanted a crispy dark brown color. Remove from the oven/grill and drizzle a bit more oil and a squeeze of fresh lemon juice. Then I let it rest for 2 to 3 minutes so the flavours settle in.

Meantime salmon in oven, put kettle on. Open shin ram yun packet and condiments. Empty them into a bowl. Place some rocket and spinach into the prepared noodles bowl. Once water boiled, pour the hot water into the prepared bowl.

Microwave the noodles, condiments and vegetables for 6-7 minutes until noodles are cooked and softened. When salmon rested time up. Place grill salmon on top of noodlesand vegetatbles soup. Enjoy!!!

Note: Frozen salmon works just fine as long as it’s fully thawed before cooking. Start the salmon skin side down to get nice and crisp that way. Always aim for medium to medium well. It’s best to let the salt soak in for about 5 minutes, which makes the salmon taste better throughout.

https://helenscchin.com/2018/12/02/grill-salmon-with-shin-ram-yun-noodles-and-salad-soup/

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