Seared Teriyaki Salmon with Stir fried Vegetables and Noodles

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Seared Teriyaki Salmon with Stir fried Vegetables and Noodles
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
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Toughened Non-Stick Shallow Casserole with Glass Lid
Ingredients
Method

Ingredients

Teriyaki salmon
  • 500g (1lb) salmon fillet, skinned and boned
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon vegetable oil
Vegetable and noodle stir fry
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 50g (2oz) root ginger, peeled and chopped
  • 3 garlic gloves, finely chopped
  • 1 large red onion cut into fine slices
  • 1 red pepper, finely sliced
  • 100g (3oz) sliced chestnut mushrooms
  • 200g (6oz) finely shredded baby spring greens, blanched in hot water for 2 minutes
  • 400g (12oz) fresh egg noodles
  • ¼ teaspoon dried chilli flakes (optional)
  • 2 tablespoons Japanese soy sauce*
  • 1 tablespoon toasted sesame seeds
Topping
  • 6 spring onions
* See ingredient information below

  • Method

  • 1
    Cut the spring onions length-ways and repeat until you have fine ribbons.
  • 2
    Place the shredded onions into a bowl of cold water and place in the fridge for 1 hour. See Cook?s Notes.
  • 3
    Cut the salmon fillet into four pieces place into a dish and coat with the teriyaki sauce on both sides.
  • 4
    Cover with cling-film and place in the fridge to marinate for 30 minutes. See Cook?s Notes.
  • 5
    Drain any excess teriyaki sauce from the salmon.
  • 6
    Heat the vegetable oil in the casserole on the hob over a medium heat. Sear the salmon on both sides for about 4 minutes until crisp and well coloured but still pink in the middle.
  • 7
    Place the fish into a dish and keep warm. Do not cover or the steam will make the outside of the fish lose its crispness.
  • 8
    Wash out the casserole.
  • 9
    Add the vegetable and sesame oils, together, to the casserole. Place on the hob over a medium heat.
  • 10
    Add the onion, chopped ginger and garlic and stir fry for 3-4 minutes.
  • 11
    Add the peppers and mushrooms, continue to cook for a couple of minutes more.
  • 12
    Stir in the blanched shredded greens, cooked noodles, chilli flakes, soy sauce and toasted sesame seeds and continue to stir-fry until heated through.
  • 13
    Break up the warm seared salmon into large chunks and place on the top of the vegetables and noodles See Cook?s Notes.
  • 14
    Drain the spring onions and dry on some kitchen paper.
  • 15
    Arrange the curled spring onions on top of the salmon and serve.
  • 16
    Adding ice cubes to the water will speed up the process of curling the onions.
  • 17
    Only a short time is required as most marinades will start to cook the fish.
  • 18
    You can use the lid at this stage to keep the stir-fry warm before adding the spring onions and serving.
  • 19
    Japanese soy sauce is more refined than Chinese and less salty. It can be found in most good supermarkets and specialist stores.
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