Served on top of a tasty soba noodle salad, this teriyaki salmon recipe is an easy way to get in some extra seafood this week. Made with veggie ribbons, this dish has got all your bases covered.
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
270g pkt soba noodles
1 tbs peanut oil
4 x 200g salmon fillets, skin on
½ cup teriyaki sauce
2 carrots, cut into ribbons
2 Lebanese cucumbers, cut into ribbons
2 spring onions, thinly sliced diagonally
1 red capsicum, cut into strips
2 tsp sesame seeds, toasted
Mirin dressing
2 tbs mirin seasoning
1 tbs lime juice
1 tbs soy sauce
1 tbs sesame oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook noodles in a pan of boiling water for 5 mins or until tender. Rinse under cold water. Drain.
Step 2
Meanwhile, heat oil in large frying pan over medium-high heat. Cook salmon, skin-side down, for 3 mins or until skin is browned and crisp. Turn and cook for 1 min. Add teriyaki sauce to pan. Cook for 1 min or until sauce thickens slightly. Set aside for 1 min to stand.
Step 3
To make the mirin dressing, whisk the mirin seasoning, lime juice, soy sauce and oil in a small bowl.
Step 4
Place noodles in large bowl with carrot, cucumber, onion, capsicum and dressing. Toss to combine. Serve salmon on noodles and sprinkle with sesame seeds.
