Teriyaki salmon on spinach in a white bowl
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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.
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 711kcal
Author Amy Fulwood

Ingredients

  • 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

Instructions

  • 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. 

Notes

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.

Nutrition

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