Teriyaki salmon with sesame slaw

Name: Teriyaki salmon with sesame slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 corn on the cob; 1 nest (50g) vermicelli rice noodles; 4 Waitrose Teriyaki Salmon Kebabs; 150 g red cabbage, shredded; 100 g sugar snap peas, finely shredded; 2 salad onions, finely sliced; Toasted sesame seeds, to serve

This makes a fast and fresh recipe for two – or double for a summer party platter.

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Low in saturated fat2 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Plusstanding

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1 corn on the cob
1 nest (50g) vermicelli rice noodles
4 Waitrose Teriyaki Salmon Kebabs
150g red cabbage, shredded
100g sugar snap peas, finely shredded
2 salad onions, finely sliced
Toasted sesame seeds, to serve

Dressing

1 tbsp toasted sesame oil, plus a splash
1 tbsp light soy sauce
½ tbsp mirin
1 lime, juice, plus extra wedges to serve
¼ tsp finely grated ginger

Put a kettle on to boil. Put the corn and noodles in a large heatproof bowl. Cover with just-boiled water and leave for 10 minutes, then drain. Toss the noodles with a splash of sesame oil and set aside. Meanwhile, mix all the dressing ingredients in a small bowl.
Heat a griddle pan or barbecue to a high heat. Add the corn and salmon kebabs. Cook both for 8 minutes, turning regularly, until cooked through.
Toss together the noodles, cabbage, sugar snaps, salad onions and dressing in a bowl. Shave the kernels off the corn and add to the bowl. Divide between plates and top with the skewers, squeezing a little extra lime juice over the salmon. Scatter with the sesame seeds to serve.