Teriyaki salmon and black rice noodles

This teriyaki salmon is served with black rice noodles, broccoli and edamame for a satisfying dinner that’s ready in 30 minutes.



Note: + 5 mins resting time



  • 225g pkt Wellness Road Organic Black Rice Noodles With Chia
  • 1 bunch baby broccoli, halved lengthways
  • 1 cup (150g) frozen edamame or broad beans, thawed, peeled
  • 4 Coles Tasmanian Skin-On Salmon Fillets
  • 2 tsp miso paste
  • 1/3 cup (80ml) teriyaki sauce
  • 1 tbs mirin seasoning
  • 1 tsp sesame oil
  • 1 large carrot, peeled, cut into long matchsticks



Cook the noodles in a large saucepan of boiling water following packet directions, adding the baby broccoli and edamame or broad beans for the last 1 min of cooking. Refresh under cold water. Drain well.


Meanwhile, heat a large non-stick frying pan over medium-high heat. Place the salmon, skin-side down, on a clean work surface. Spread the miso evenly over the salmon and cook for 2 mins each side for medium or until cooked to your liking. Drizzle with 2 tsp teriyaki sauce and turn to coat. Transfer to a plate. Set aside for 5 mins to rest.


Whisk the mirin, oil and remaining teriyaki sauce in a small bowl. Place noodle mixture and carrot in a large bowl. Drizzle with mirin mixture and toss to combine. Divide among serving plates. Top with salmon to serve.

Serve with spring onion curls and toasted sesame seeds

Keep the skin on 

To get the most nutrients from your salmon, don’t remove the skin. It’s rich in flavour and a good source of omega-3.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.