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.
Serves4
CourseMain meal
Prepare10 mins
Cook12 mins
Total time22 mins
Ingredients
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
1/2 x 28g pack fresh coriander, leaves only
1 lime, cut into wedges
Method
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.
