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Teriyaki salmon with noodles
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3 tbsp teriyaki sauce
1 tbsp clear honey
1 garlic clove, chopped
½ tsp ground ginger
4 salmon fillets, skin on
120g dried medium egg noodles
1 tsp toasted sesame oil
5 essential Waitrose Salad Onions, trimmed and finely sliced
120g trimmed sugar snap peas
2 tsp sesame seeds
½ x 28g pack fresh coriander, leaves only
1 lime, cut into wedges
1. Preheat the oven to 220°C, gas mark 7. Combine the teriyaki sauce, honey, garlic and ginger in a small saucepan and simmer for a couple of minutes until thickened.
2. Brush the teriyaki marinade over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 5 minutes. Bake in the oven for 10 minutes, until the fish is opaque, then brush with a little more of the dressing.
3. Meanwhile, cook the noodles according to the pack instructions and drain. Warm the sesame oil in a frying pan then add the salad onions, sugar snap peas and sesame seeds and sauté for 1 minute. Stir in the cooked noodles and coriander leaves.
4. Spoon the noodles and vegetables onto a plate, top with the salmon fillet and serve with lime wedges.
Typical values per serving:
This recipe was first published in October 2015.