This fresh and healthy teriyaki salmon with udon noodles is a delicious summer dinner with a spicy kick. Serve with spinach and pak choi.Jump to Recipe
Did everyone have a good Easter? It was so lovely having a long weekend to hang out at home. We ate loads of delicious food, starting with a feast on Friday when we cooked lunch for two friends. There’s a fishmongers that’s just opened up down the road from us so we went over on Friday morning and bought some big, fat, juicy prawns which we marinated in lemon, garlic and chilli before cooking them up on the griddle. They were deeeelicious, I’ll be sharing the recipe very soon.
Anyway, what followed that was a weekend of eating and drinking. My two favourite things. It was the kind of weekend that should probably be followed by a healthy dinner like this teriyaki salmon with udon noodles. Will is a huge fan of udon noodles. I can always guarantee a positive response if they’re included in dinner plans.
This teriyaki salmon recipe is a super fresh and healthy meal. It’s got a kick of chilli and loads of yummy soy and sesame flavour. The marinated salmon tops a salad of spinach, pak choi, coriander and spring onion along with the udon noodles for a surprisingly filling meal.
Teriyaki Salmon with Udon Noodles
This fresh and healthy teriyaki salmon with udon noodles is a delicious summer dinner with a spicy kick. Serve with spinach and pak choi.
- 2 Salmon Fillets
- 3 tbsp Soy Sauce
- 3 tbsp Mirin
- 150 g/5oz Udon Noodles
- 1 Red Chilli chopped
- 2 Spring Onions chopped
- 100 g/3.5oz Spinach Leaves
- 2 Pak Choi
- Bunch Fresh Coriander chopped
- 1 tbsp Vegetable Oil
- 2 tsp Toasted Sesame Seeds
- 2 Limes
- 2 tsp Sesame Oil
- 2 tsp Dark Soy Sauce
Mix the salmon with the 3 tablespoons each of soy sauce and mirin. Set aside for a few minutes while you prepare everything else. `
Cook the noodles according to pack instructions. Refresh briefly under cold water. Mix the sesame oil, dark soy sauce and juice of 1 lime in a bowl and add the noodles followed by the chilli, spring onion, spinach and coriander.
Heat the vegetable oil in a frying pan or on the flat side of a griddle and cook the salmon skin side down for 2 minutes. Flip and cook for another 2 minutes before flipping again and finishing skin side down until it's crisped up.
While the salmon is cooking cut the pak choi in half and cook alongside the salmon for a few minutes until wilted. Serve each salmon and pak choi with half the salad. Top with sesame seeds and serve with a slice of lime.
We used the flat side of this griddle pan for this recipe
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS TERIYAKI SALMON WITH UDON NOODLES?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!