Teriyaki salmon with soba noodle salad
4 small, (4 x 120g fillets)
1½ tbs, (white wine)
Dry soba noodles (100% buckwheat)
200 g, finely shredded
Baby spinach leaves
50 g, finely shredded
2 individual, thinly sliced
¼ cup(s), finely chopped
¼ cup(s), coarsely chopped
- Place the salmon and teriyaki sauce in a bowl and turn to coat. Drain the salmon and reserve the marinade.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the salmon for 2-3 minutes each side or until browned but still pink inside. Drizzle with the reserved sauce and turn to coat.
- Meanwhile, combine the vinegar, mirin and sesame oil in a small bowl.
- Cook the noodles in a saucepan of boiling salted water following packet instructions or until tender. Drain. Run under cold water to cool. Drain. Place in a large bowl with the mirin mixture and the cabbage, spinach, shallot, mint and coriander. Toss to coat. Serve the salmon with the soba noodle salad.