Salmon is an extremely healthy ingredient to cook with. It’s low in calories, has immune system boosting properties and contains omega-3 essential fatty acids which the body does not naturally produce. If you have any leftovers, this tasty sauce can also be used tossed through a crunchy Asian salad.
Makes 2 portions
2 salmon fillets skinned
3 tablespoon of teriyaki sauce
150g of egg noodles
A small handful of sesame seeds
1 red chilli deseeded and chopped finely
3 cloves of garlic chopped finely
5 tablespoons of soya sauce
1 tablespoon of dark brown sugar
1 tablespoon of vegetable oil
1 tablespoon of sesame oil
The juice and zest of 1 lime
Slice the salmon into bitesize chunks and place in a bowl with the teriyaki sauce. Cover and place in the fridge to marinate.
While the salmon is marinating prepare the rest of the ingredients.
Cook the noodles according to instructions on the packet, drain and toss with a little bit of sesame oil and sesame seeds.
In a small sauce pan fry the chilli and garlic in the vegetable oil over a high heat for approximately 2 minutes.
Add the brown sugar, soya sauce, lime juice, zest and sesame oil and bring to the boil, reduce the heat and allow the sauce to bubble away gently for about 6-8 minutes.
While the sauce is cooking, in a large frying pan fry the salmon pieces in a little vegetable oil over a medium heat until browned on all sides.
Serve the salmon pieces on top of the noodles and drizzle over the teriyaki sauce.