Recipe based on an idea by Carol Morrison from Dunoon, who works for Lighthouse Caledonia at Cairndow.

Finishing touches provided by Tania Dixon, Ginger Snap Catering, Edinburgh.

SALMON WITH SOY SAUCE AND HONEY GLAZE, WITH SPRING ONIONS AND RICE NOODLES (Serves four)

Ingredients
4 salmon fillet portions
3 tbsp honey
150ml soy sauce
2tbsp dark soft brown sugar
100ml rice wine vinegar
200g rice noodles
1 bunch of spring onions, sliced
Sesame seeds to serve

Mix together honey, sugar and rice wine vinegar and pour over salmon fillets. Leave in fridge to marinate for a couple of hours.
Pre-heat the oven to 180 degrees centigrade.
Meanwhile, heat a frying pan and sear the salmon so the marinade starts to caramelise and then transfer to an oven dish and finish the salmon in the oven for eight minutes.
While the salmon is cooking, place the rice noodles in a bowl, pour boiling water over and cover for five minutes or until cooked. Drain and add some olive oil.
To serve, place the rice noodles on a plate and place a salmon fillet on top. Sprinkle with sliced spring onions and sesame seeds.

You can contact Tania Dixon at Ginger Snaps on 0131 226 4514