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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
- 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
Nutrition information is an estimate and will vary depending on the ingredients used.
Calories: 711kcal | Carbohydrates: 75g | Protein: 51g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 3058mg | Potassium: 1343mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5125IU | Vitamin C: 68.1mg | Calcium: 126mg | Iron: 4.6mg