A vibrant and fresh dinner recipe that's ideal if you're looking for something quick, tasty and healthy. Works well with other meat, fish, or vegetarian alternatives.
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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.
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.
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.
Spoon the noodles and vegetables onto a plate, top with the salmon fillet and serve with lime wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,988kJ/ 485kcals |
|---|---|
Fat | 23.4g |
Saturated Fat | 4.5g |
Carbohydrates | 36.2g |
Sugars | 14.4g |
Fibre | 2.8g |
Protein | 29.8g |
Salt | 1.4g |
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