Salmon Teriyaki with Soba Noodle Salad
Salmon fillets are marinated in teriyaki and then fried in ground nut oil. Soba noodles (served cold) form the base for this dish and are prepared with wakame seaweed, mirin, soy sauce, lime juice and sesame oil.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 4 x 150g skinned, boneless salmon fillets
- 6 x 15ml spoons teriyaki marinade
- ½ x 450g pack 40% fine soba noodles
- ¼ red cabbage, finely shredded
- 2 carrots, grated
- 3 salad onions, finely chopped
- 3-4 pieces wakame seaweed
- 2 x 15ml spoons mirin or dry sherry
- 2 x 15ml spoons soy sauce
- juice of 1 lime
- 5ml spoon sesame oil
- 2 x 15ml spoons groundnut oil
- slices of lime, to garnish
Method
Place the salmon fillets in a dish and cover with the teriyaki marinade. Coat well and set aside for 10 minutes.
Cook the soba noodles following pack instructions. Drain and refresh in cold water.
Place the cabbage, carrots, and salad onions in a bowl.
Soak the wakame seaweed in cold water for 10 minutes. Drain and roughly chop. Add noodles and seaweed to cabbage and, using 2 spoons, lift and stir until well combined.
Mix the mirin, soy sauce, lime juice and sesame oil together and stir into the soba noodle salad.
Heat the groundnut oil in frying pan until very hot. Add the salmon and cook for 2 minutes on each side until glazed and golden.
Serve each salmon fillet on a noodle salad base and garnish with slices of lime, serve with a cup of green tea.
