Teriyaki Salmon with Egg Noodles

cook 20 mins
Tags: Quick eats
  • 1 garlic clove, crushed
  • 2 teaspoons sesame oil
  • 3 tablespoons teriyaki sauce
  • 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.
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