Salmon Teriyaki with Soba Noodles

 

Ingredients

Stock up on these Eastern ingredients to create the traditional Japanese sauce, Teriyaki, at home. Marinated salmon, served on a bed of flavoursome soba noodles - you'll never order it to takeaway again.
 

• 2 garlic cloves, crushed
• 3cm (1¼in) piece of fresh ginger, peeled and grated
• 2tbsp mirin rice wine
• 4tbsp light soy sauce
• 2tbsp sake (optional)
• 2tbsp brown sugar 
• 4 salmon fillets, skin on
• 250g (8oz) soba noodles
• 4 spring onions, finely chopped
• 1 red chilli, finely chopped
• 1 carrot, peeled and coarsely grated
• 2 tbsp coriander, chopped 
• 1 tbsp sesame seeds, toasted
• 2 limes
• 1tsp sesame oil

Method

1. Combine the garlic, ginger, mirin, soy, sake (if using) and sugar in a jug. Place the salmon fillets in a shallow dish and pour over the marinade. Leave for at least 30 mins. Meanwhile, cook the noodles according to the packed instructions. Drain and place in a large bowl. 
2. Place the salmon skin-side up on a sheet of foil and cook under a hot grill for 5 mins. Turn the salmon over, spoon over the marinade mixture and cook for a further 4 mins. 
3. Add the spring onions, chilli, carrot, coriander and sesame seeds to the noodles. Add the juice of 1 lime and drizzle with the sesame oil. Toss well. Spoon the noodles into bowls or plates and serve the salmon on top with any juice spooned over, garnished with lime wedges.