You have no items in your shopping basket.
Seared Teriyaki Salmon with Stir fried Vegetables and Noodles
Seared, marinated salmon broken in to chunks and served on a bed of vegetables and noodles. A tasty recipe that fuses flavours of the east and west. This recipe is quick to prepare and cook and makes a delicious supper dish.
- 500g (1lb) salmon fillet, skinned and boned
- 2 tablespoons teriyaki sauce
- 1 tablespoon vegetable oil
Vegetable and noodle stir fry
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 50g (2oz) root ginger, peeled and chopped
- 3 garlic gloves, finely chopped
- 1 large red onion cut into fine slices
- 1 red pepper, finely sliced
- 100g (3oz) sliced chestnut mushrooms
- 200g (6oz) finely shredded baby spring greens, blanched in hot water for 2 minutes
- 400g (12oz) fresh egg noodles
- ¼ teaspoon dried chilli flakes (optional)
- 2 tablespoons Japanese soy sauce*
- 1 tablespoon toasted sesame seeds
- 6 spring onions
* See ingredient information below
Curled Spring Onion Topping
- Cut the spring onions length-ways and repeat until you have fine ribbons.
- Place the shredded onions into a bowl of cold water and place in the fridge for 1 hour. See Cook’s Notes.
- Cut the salmon fillet into four pieces place into a dish and coat with the teriyaki sauce on both sides.
- Cover with cling-film and place in the fridge to marinate for 30 minutes. See Cook’s Notes.
- Drain any excess teriyaki sauce from the salmon.
- Heat the vegetable oil in the casserole on the hob over a medium heat. Sear the salmon on both sides for about 4 minutes until crisp and well coloured but still pink in the middle.
- Place the fish into a dish and keep warm. Do not cover or the steam will make the outside of the fish lose its crispness.
- Wash out the casserole.
Vegetable and Noodle Stir Fry
- Add the vegetable and sesame oils, together, to the casserole. Place on the hob over a medium heat.
- Add the onion, chopped ginger and garlic and stir fry for 3-4 minutes.
- Add the peppers and mushrooms, continue to cook for a couple of minutes more.
- Stir in the blanched shredded greens, cooked noodles, chilli flakes, soy sauce and toasted sesame seeds and continue to stir-fry until heated through.
- Break up the warm seared salmon into large chunks and place on the top of the vegetables and noodles See Cook’s Notes.
- Drain the spring onions and dry on some kitchen paper.
- Arrange the curled spring onions on top of the salmon and serve.
- Adding ice cubes to the water will speed up the process of curling the onions.
- Only a short time is required as most marinades will start to cook the fish.
- You can use the lid at this stage to keep the stir-fry warm before adding the spring onions and serving.
- Japanese soy sauce is more refined than Chinese and less salty. It can be found in most good supermarkets and specialist stores.