2 teaspoons medium Madras curry powder
¼ teaspoon table salt
1 teaspoon sugar
4 Salmon fillets approx. 200g each
1 x 15ml Just Garlic Infused Rapeseed Oil

Mix the curry powder, salt and sugar in a wide shallow dish and baste the salmon in this, turning the pieces of salmon in the rub.

Heat the Just Garlic Infused Oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are thick.

Singapore Noodles

250g vermicelli rice noodles
50g dried shrimp
125ml Chinese cooking wine
1 x 15ml tablespoon of Just Garlic Infused Oil
100g finely sliced Chinese leaf
125g baby corn, sliced into thin rounds
2 spring onions, finely sliced
2 teaspoons medium Madras curry powder
1 teaspoon finely chopped ginger
250ml chicken stock
3 x 15ml tablespoons soy sauce
150g beansprouts
4 x 15ml tablespoons chopped fresh coriander

Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.

Soak the dried shrimp in the wine, then head the Just Garlic Oil in a a wok and fry the Chinese leaf, baby corn and spring onions for a few minutes.

Add the curry powder and finely chopped ginger to the wok and then the chicken stock and soy sauce. Pour in the shrimps, with their wine, and the drained soaked noodles, tossing and shaking everything together in the wok.

Finally stir in the beansprouts and give a final toss before turning out into a bowl and sprinkling with coriander.

Serves 4