This teriyaki grilled salmon on soba noodle salad makes for an easy and delicious meal you can whip up during the week.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 15 mins cooling, 30 mins marinating & 5 mins resting time)
(+ 15 mins cooling, 30 mins marinating & 5 mins resting time)
Ingredients
¼ cup (60ml) soy sauce
¼ cup (60ml) sake
2 tbs mirin
2 tbs caster sugar
1 tsp finely grated ginger
4 (about 120g each) skinless salmon fillets
180g soba noodles
200g snow peas, thinly sliced lengthways
1 carrot, peeled, cut into matchsticks
1 bunch asparagus, thinly sliced lengthways into ribbons
½ cup coriander leaves
1 tsp sesame oil
Sesame seeds, toasted, to serve
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Method
Step 1
Combine the soy sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until sauce thickens slightly. Set aside for 15 mins to cool. Reserve 2 tbs of the sauce.
Step 2
Place the salmon in a glass or ceramic dish. Pour over the remaining teriyaki sauce and place in the fridge for 30 mins to develop the flavours.
Step 3
Meanwhile, cook the noodles in a large saucepan of boiling water for 2-3 mins or until tender. Add the snow peas and cook for 30 seconds or until bright green and tender-crisp. Refresh under cold running water. Drain well.
Step 4
Preheat grill on medium-high. Line a tray with foil. Drain the salmon from the marinade and place on the lined tray. Cook under grill for 3 mins each side for medium, or until cooked to your liking. Set aside for 5 mins to rest.
Step 5
Place the noodle mixture in a large bowl. Add the carrot, asparagus and coriander and toss to combine. Drizzle with reserved teriyaki sauce and sesame oil and toss to combine. Divide among serving plates. Top with salmon. Sprinkle with sesame seeds.
Teriyaki grilled salmon on soba noodle salad
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 15 mins cooling, 30 mins marinating & 5 mins resting time)
(+ 15 mins cooling, 30 mins marinating & 5 mins resting time)
Ingredients
¼ cup (60ml) soy sauce
¼ cup (60ml) sake
2 tbs mirin
2 tbs caster sugar
1 tsp finely grated ginger
4 (about 120g each) skinless salmon fillets
180g soba noodles
200g snow peas, thinly sliced lengthways
1 carrot, peeled, cut into matchsticks
1 bunch asparagus, thinly sliced lengthways into ribbons
½ cup coriander leaves
1 tsp sesame oil
Sesame seeds, toasted, to serve
Description
This teriyaki grilled salmon on soba noodle salad makes for an easy and delicious meal you can whip up during the week.
Method
Step 1
Combine the soy sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until sauce thickens slightly. Set aside for 15 mins to cool. Reserve 2 tbs of the sauce.
Step 2
Place the salmon in a glass or ceramic dish. Pour over the remaining teriyaki sauce and place in the fridge for 30 mins to develop the flavours.
Step 3
Meanwhile, cook the noodles in a large saucepan of boiling water for 2-3 mins or until tender. Add the snow peas and cook for 30 seconds or until bright green and tender-crisp. Refresh under cold running water. Drain well.
Step 4
Preheat grill on medium-high. Line a tray with foil. Drain the salmon from the marinade and place on the lined tray. Cook under grill for 3 mins each side for medium, or until cooked to your liking. Set aside for 5 mins to rest.
Step 5
Place the noodle mixture in a large bowl. Add the carrot, asparagus and coriander and toss to combine. Drizzle with reserved teriyaki sauce and sesame oil and toss to combine. Divide among serving plates. Top with salmon. Sprinkle with sesame seeds.
