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Teriyaki salmon with black rice noodles

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Served with black rice noodles and veggies, this teriyaki salmon recipe is a tasty way to get some extra seafood into your week. Top with sesame seeds to complete the dish.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Teriyaki salmon with black rice noodles

Ingredients

  • 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
  • ⅓ cup (80ml) teriyaki sauce
  • 1 tbs mirin seasoning
  • 1 tsp sesame oil
  • 1 large carrot, peeled, cut into long matchsticks

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Recipe tip

Serve with spring onion curls and toasted sesame seeds.

    Teriyaki salmon with black rice noodles

    Teriyaki salmon with black rice noodles
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes
    Ingredients
    • 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
    • ⅓ cup (80ml) teriyaki sauce
    • 1 tbs mirin seasoning
    • 1 tsp sesame oil
    • 1 large carrot, peeled, cut into long matchsticks
      Description

      Served with black rice noodles and veggies, this teriyaki salmon recipe is a tasty way to get some extra seafood into your week. Top with sesame seeds to complete the dish.

      Method

      1. Step 1

        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.

      2. Step 2

        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.

      3. Step 3

        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.