Teriyaki salmon with noodles
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Take your salmon to the next level of "wow" with a rich teriyaki glaze. Served with soba noodles and baby vegies, it ticks every box
Ingredients
Mirin seasoning
¼ cup(s), (60ml) (Japanese rice wine)
Soy sauce
2 tbs
Sweet-style white wine
2 tbs, (shoaxing wine - Chinese rice wine)
Caster sugar
1 tsp
Fresh ginger
2 tsp, finely grated
Skinless salmon
360 g, skin on
Dry soba noodles (100% buckwheat)
140 g
Sunflower oil
1 tbs
Garlic
2 clove(s), thinly sliced
Green string beans
100 g, (snake beans), cut into 2cm pieces
Baby corn
115 g, halved
Green shallot(s)
2 individual, (green), thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine mirin, soy sauce, wine, sugar and ginger in a small jug. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook salmon, brushing with mirin mixture, for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm.
2
Cook noodles following packet instructions or until tender. Drain.
3
Meanwhile, heat a wok over medium-high heat. Add oil and heat for 30 seconds. Add garlic, beans and corn and stir-fry for 3–4 minutes or until tender. Add noodles and toss to combine.
4
Divide noodle mixture among plates and top with salmon. Sprinkle with shallots to serve.
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