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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A light yet substantial dish where the sauce and marinade cuts through the rich salmon. Ingredients:
1 cup soy sauce |
2/3 cup sake |
1/2 cup mirin or 1/2 cup rice wine vinegar |
1 teaspoon fresh ginger, grated |
4 salmon fillets, skinned |
1 tablespoon sunflower oil |
1/2 teaspoon sesame oil |
1 red bell pepper, sliced into strips |
2 scallions, sliced |
10 ounces egg noodles, cooked according to instructions on packet |
2 tablespoons fresh cilantro, chopped |
2 tablespoons sesame seeds |
soy sauce, to serve |
Directions:
1. In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
2. Pour half the sauce over the salmon.
3. Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
4. Heat the 2 oils in a wook until very hot.
5. Toss the pepper and scallions together in the wok for 2-3 minutes.
6. Add the noodles and left over sauce and toss to heat through.
7. Spoon the noodles into bowls and place the salmon fillets on top.
8. Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.
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