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Salmon Teriyaki with Soba Noodles

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Salmon Teriyaki with Soba Noodles

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Ingredients

Adjust Servings:
2 cloves Garlic crushed
3cm piece Ginger grated
2 tbsp Mirin
4 tbsp Light Soy Sauce
2 tbsp Sake (optional)
2 tbsp Brown Sugar
4 Skin-on salmon fillet
250g Soba Noodle
4 Spring Onions finely chopped
1 Red Chilli finely chopped
1 Carrot peeled and coarsely grated
2 tbsp Fresh Coriander chopped
1 tbsp Sesame Seeds toasted
2 Lime
1 tsp Sesame Oil

Light and refreshing salmon noodle dish

Cuisine:

Ingredients

Directions

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With the clocks changing and the lighter evenings, our bodies have woken up from the winter hibernation and are craving some healthy light meals to be enjoyed on a warm evening in the garden. Okay so the sun still sets before 8pm and I’m wearing my slippers, but it won’t be long!

This is a lovely dish that can be prepared in advance and then thrown together at the last minute. I love dishes like this as I can half prepare it when the kids have a snack after school and then do the last bit just before serving.

This is a really colourful dish that I would happily have once a week – I hope you add it to your retinue. Thank you House and Garden for the recipe. Enjoy!

 

Steps

1
Done

Combine the garlic, ginger, mirin, soy, sake (if using) and sugar in a jug. Place the salmon fillets in a shallow dish and pour over the marinade. Leave for at least 30 mins. Meanwhile, cook the noodles according to the packed instructions. Drain and place in a large bowl.

2
Done

Place the salmon skin-side up on a sheet of foil and cook under a hot grill for 5 mins. Turn the salmon over, spoon over the marinade mixture and cook for a further 4 mins.

3
Done

Add the spring onions, chilli, carrot, coriander and sesame seeds to the noodles. Add the juice of 1 lime and drizzle with the sesame oil. Toss well. Spoon the noodles into bowls or plates and serve the salmon on top with any juice spooned over, garnished with lime wedges.

Zoe Negus

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