Teriyaki Salmon with Spicy Asian Noodles

Glazed salmon fillets with a crispy skin lying on top of a pile of steaming spicy noodles laced with crunchy toasted sesame seeds. This should be your dinner tonight. This Teriyaki Salmon dish is sufficiently satisfying so you don't need to reach for any bread, but light enough so that there's room for dessert afterwards. This really is a perfect summer dish.

I can finally begin taking pictures of food in the evenings again! Our schedule is a little hectic and dinner can be on the table anywhere between 7pm and 11pm on a work day, depending on what dish I prepare and whether I get distracted by whatever my Official Treat Taster is playing and end up spending the whole night playing computer games instead of prepping dinner. The sun sets at about 9pm here, so I should have plenty of time to make dinner and get a few pictures in before dark.

I really like salmon but I usually have no idea what to do with it. I've made some BBQ salmon burgers before, but that's probably the most I've ever done with the fish. Teriyaki Salmon is one of my favourite recipes because it's easy to prepare, requires few ingredients and tastes great. If you don't have any mirin - it's a sweet Japanese wine - you can substitute it for sherry for the same results. I swirled some steamed broccoli and wilted spinach into the noodles which worked really well. If you're not into these greens, add whichever you enjoy or ditch them altogether!


Ingredients

2 salmon fillets

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon sake

1/2 tablespoon brown sugar

1 teaspoon ground ginger

200g noodles

1 tablespoon white sesame seeds

1 teaspoon sesame oil

1/2 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon cumin

1/4 teaspoon ground ginger

1/2 teaspoon mixed spice

1/4 teaspoon ground garlic

2 tablespoon soy sauce

2 tablespoons honey

2 tablespoons water

Steamed broccoli

Wilted spinach

Recipe

1. Marinate the salmon fillets in the soy sauce, mirin, sake, brown sugar and ginger for at least 30 minutes. Boil the noodles according to the packet's instructions, drain and leave to one side.

2. Heat a small amount of oil in a frying pan and cook the salmon fillets skin side down for around 10 minutes until the skin is crispy and the fish is almost cooked through. Transfer the salmon to a baking tray and drizzle on the remaining marinade. Broil for about 10 minutes or until the glaze turns golden brown.

3. While the salmon is cooking toast the sesame seeds. Once toasted, add the sesame oil, cayenne pepper, coriander, cumin, ginger, garlic and soy sauce and cook for around 3 minutes, stirring regularly to ensure the spices don't burn.

4. Pour in the soy sauce, honey and water and stir well. Toss in the noodles, steamed broccoli and wilted spinach and cook for a further 5 minutes.

Balance the salmon fillets on top of the noodles and serve immediately.


Here are the link parties I take part in.
Come and join the fun!