Easy family favourites with Dominique Woolf: Sticky Salmon Noodle Traybake

This week marks a rather momentous occasion for me – the launch of my debut cookbook, Dominique’s Kitchen. After a whirlwind few months since The Great Cookbook Challenge was filmed, I can’t tell you what a joy it is to hold the book in my hands and finally see it on the shelves.

Flicking through it for the first time, kids by my side, was yet another ‘pinch-me’ moment. Every dish has a photo and even though I cooked them all for the photoshoot, it was still incredible to see them come to life on the page of a real-life book! The dishes in Dominique’s Kitchen truly reflect my style of cooking and the food I eat each day, and I couldn’t be prouder.

With so much going on with the launch, as well as the inevitable chaos with last week’s half-term and three kids (plus a seemingly endless flow of laundry!), my time has been even more stretched than usual. Last-minute, quick dinners that I can throw together with little thought are a necessity. I seem to be going through a noodle phase of late, and have been leaning heavily on the recipes in my book. 

Stir-fries like my peanut hoisin noodles and Auntie Dang’s stir-fried soy sauce noodles are regulars, but I also love switching it up – which is where this sticky salmon noodle traybake comes in. Swapping the wok for the oven, this brilliant all-in-one bake uses a cheat’s sauce for a fuss-free, flavour-packed easy dinner. With minimal chopping and washing up, this dish is perfect for those tired midweek evenings (I seem to have a lot of those!) when you crave something tasty, but don’t want to actually cook. 

My kids are big fans of this dish too – the sweet chilli salmon goes down a storm (they fight over the crispy skin!), and they can’t get enough of the noodles, all sticky with addictive crispy bits. Feel free to double the recipe to feed more.

Sticky Salmon Noodle Traybake

Preparation time: 10 minutes. Cooking time: 20 minutes

Ingredients (serves 2)

For the sauce:

6 tbsp sweet chilli sauce

3 tbsp oyster sauce

1 tbsp light soy sauce

For the traybake:

2 fillets of salmon, skin on

2 portions of pre-cooked medium egg or wheat noodles

1 carrot, cut into thin batons

1 tbsp sesame oil, preferably toasted

100g sugar snap peas

To serve:

a small handful of coriander, chopped

1 red chilli, finely sliced (optional)

½ a lime, cut into wedges

Method

Preheat the oven to 200C/180C fan/gas mark 6.

Mix the sauce ingredients together in a bowl, reserving 2 tablespoons for later. Add the salmon and coat.

Tip the noodles into a roasting tray or oven dish and spread out. Add the carrot, then drizzle over the sesame oil and toss to coat. Place in the oven for 5 minutes.

Remove the tray, add the sugar snap peas and pour the marinade from the salmon over the noodles. Mix through, then place the salmon on top.

If the salmon has skin, scrape off any excess marinade and sprinkle with sea salt flakes. Return the tray to the oven for 15 minutes, or until the salmon is cooked.

Drizzle the reserved sauce over the noodles, combine, and serve sprinkled with the coriander and chilli, if desired, with lime wedges on the side.