2 Salmon fillets
3 tablespoons soy sauce
3 tablespoons Mirin
2x90g Hakubaku Udon Noodles
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 tablespoon Vegetable oil
2 teaspoons Sesame seeds, briefly toasted in a hot, dry frying pan
2 teaspoons FOR DRESSING: toasted sesame oil
2 teaspoons Tamari
Juice of lime
Salmon Teriyaki with udon noodle salad
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 refresh briefly under cold water, 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 over and fry on the other side for 2 minutes or until the skin is crisp. Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.