Preparation
Preheat the oven to 205 °C (400 °F).
In a bowl, mix the ingredients for the sauce.
Place the salmon filets on a cookie sheet covered with parchment paper. Salt and pepper to taste. Brush the filets with a light layer of the sauce. Bake for 5 to 6 minutes.
Brush on the remainder of the sauce and continue cooking the filets for 7 to 10 minutes, just until the salmon flakes apart with a fork.
While waiting, cook the Haiku Asian noodles “al dente” in a pot of boiling salted water. Drain.
In a wok or large pan, heat the canola oil over medium heat. Cook the carrots, onions and snow peas for 2 to 3 minutes.
Add the garlic and ginger in the pan and continue cooking for 1 minute.
Add the Chinese cabbage, bean sprouts, soya sauce, honey, Tabasco Sweet & Spicy sauce and the Asian noodles. Heat for 30 seconds while stirring.
Serve the salmon with the Asian noodles. Garnish with coriander.
