Teriyaki salmon with soba noodle salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Top this tender teriyaki flavoured grilled salmon with soba noodles and heaps of fresh herbs.
Ingredients
Skinless salmon
4 small, (4 x 120g fillets)
Teriyaki sauce
2 tbs
Vinegar
1½ tbs, (white wine)
Mirin seasoning
1 tbs
Sesame oil
2 tsp
Dry soba noodles (100% buckwheat)
140 g
Green cabbage
200 g, finely shredded
Baby spinach
50 g, finely shredded
Green shallot(s)
2 individual, thinly sliced
Fresh mint
¼ cup(s), finely chopped
Fresh coriander
¼ cup(s), coarsely chopped
Instructions
1
Place the salmon and teriyaki sauce in a bowl and turn to coat. Drain the salmon and reserve the marinade.
2
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.
3
Meanwhile, combine the vinegar, mirin and sesame oil in a small bowl.
4
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.
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