Teriyaki salmon with sesame noodles by Linda Barker
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You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.
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This is a wonderful recipe. Linda serves slices of the salmon (or a whole piece) over a bed of warm dressed rice noodles with some wilted greens sandwiched between. Toasted sesame seeds sprinkled on top gives it a lovely finish.
For the salmon
- 4 RSPCA Assured labelled salmon fillets
- Vegetable oil
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp palm sugar
- 4cm root ginger, grated
For the sesame noodles
- 350g fresh rice noodles
- 4 baby pak choi
- 150g sugar snap peas, halved
- 1 tbsp sesame seeds, toasted
- 1 tbsp sesame oil
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- Make the marinade by mixing together the soy sauce, mirin, sake, palm sugar and ginger until the palm sugar has dissolved. Add the salmon fillets and turn to coat. Marinate for 15 minutes.
- Heat 1 tbsp vegetable oil in a large frying pan and fry the salmon fillets, skin side down for 4 - 5 minutes. Turn the salmon over and cook for a further 4-5 minutes or until cooked and slightly blackened. Set aside.
- Add the remaining marinade to the pan and reduce slightly.
- Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well
- Heat a little oil in a wok or large frying pan and stir fry the baby pak choi and sugar snap peas until cooked but still retaining their crunch. Add the cooked noodles, sesame seeds and a drizzle of sesame oil. Toss gently.
- Serve the salmon with a drizzle of the reduced sauce and a pile of sesame noodles.
Recipe: The Freedom Food Celebrity Recipe Collection