Salmon Teriyaki with udon noodle salad
SERVES: 2 DIFFICULTY: Easy COOKING TIME: 15
INGREDIENTS
- 2x90g Hakubaku Udon
- 2 Salmon fillets
- 3 tbsp soy sauce
- 3 tbsp Mirin
- 1 Red chilli, finely chopped
- 2 Spring Onions, finely chopped
- large handful baby spinach leaves
- a bunch Coriander, leaves picked and stems finely chopped
- 1 tbsp Vegetable oil
- 2 tsp Sesame seeds, toasted
- 1 Lime for serving
FOR DRESSING:
- 2 tsp toasted sesame oil
- 2 tsp Tamari
- Juice of one lime
METHOD
- Combine the salmon, soy sauce and mirin in a shallow bowl, toss so they are well coated and marinate for 2 hours; overnight in the fridge is even better.
- Cook the noodles according to the instructions on the packet, drain and rinse well. Refresh briefly under hot water as they still want to be warm.
- Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
- Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and sear, skin-side down for 2 minutes. Turn salmon over and fry on the other side for 2 minutes or until the skin is crisp (or to your preferred doneness). Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.
Enjoy!
