Ingredients
- Main ingredients
- 4 boneless, skinless, salmon fillets, about 150g each
- 2tsp sesame oil
- 4 spring onions, thinly sliced
- 350ml hot vegetable stock
- 2tbsp light soy sauce
- 50g miso paste
- 1tbsp mirin or 1tsp brown sugar
- 300g udon noodles, cooked according to pack
- 4 baby heads of pak choi, halved lengthways
- Teriyaki sauce
- 3tbsp sake
- 1tsp dark soy sauce
- 3tbsp light soy sauce
- 2tbsp caster sugar
- 1tbsp clear honey
- 2tbsp mirin or extra sugar
Method
- Make the teriyaki sauce. Put all the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved. Increase the heat a little and simmer for 5 minutes until thickened. Set aside to cool.
- Meanwhile, rub the teriyaki sauce over the salmon fillets and arrange them in an overhproof dish. Cook under a preheated grill for 4-5 minutes on each side, basting occasionally. Remove and set aside.
- Heat the sesame oil in a frying pan and stir-fry the spring onions for 2 minutes. Add the stock, soy sauce, miso paste and mirin or sugar, stirring to dissolve. Simmer gently and add the noodles and pak choi and cook for 2 minutes until the leaves have wilted.
- Serve immediately topped with the grilled salmon.
Another idea
For herb-crusted salmon with grilled asparagus, cook 250 g (8 oz) trimmed asparagus spears in boiling water for 5 minutes. Brush one side of each salmon fillet with olive oil. Chop about 25 g (1 oz) parsley and use to coat the salmon, then griddle or fry in olive oil for about 3 minutes on each side. Serve the salmon topped with the asparagus spears and with some crusty bread.
Source: 200 easy suppers, Jo McAuley (Hamlyn all colour cookbook)