2 pieces of salmon fillet, about 150 g (5 oz) each, with skin on
1 tablespoon vegetable oil
150 g (5 oz) medium egg noodles
75 g (3 oz) frozen soya beans or peas
1 tablespoon sweet sherry
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
2 spring onions, cut into thin strips
1 tablespoon chopped coriander leaves
Mix together the garlic, 1 teaspoon of the sesame oil and the teriyaki sauce in a shallow dish. Add the salmon and turn to coat in the sauce.
Heat the vegetable oil in a frying pan, add the salmon and cook, skin side down, for 3–4 minutes until crisp, then turn the fish over and cook for a further 8–10 minutes until cooked through.
Meanwhile, cook the noodles and soya beans or peas in a saucepan of lightly salted boiling water for 3 minutes until tender. Drain and return to the pan. Add the remaining sesame oil, the sherry and soy sauce and toss to coat.
Pour any remaining teriyaki marinade into the salmon pan and heat through. Sprinkle with the sesame seeds and serve with the noodles, topped with the spring onions and coriander.