Recipes - Japanese

Salmon Teriyaki with Udon Noodle Salad
Salmon Teriyaki with Udon Noodle Salad recipe


Here's you Jap inspired quick and easy Salmon teriyaki with udon noodles recipe. This colourful and healthy salad is so yum that you would want to slurp it all day long.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

2 salmon fillets
3 tbsp soy sauce
3 tbsp mirin
180g Hakubaku Udon Noodles
1 red chilli (finely chopped)
2 stalks spring onions (finely chopped)
large handful baby spinach leaves
1 bunch coriander (leaves picked and stems finely chopped)
1 tbsp vegetable oil
2 tsp sesame seeds (briefly toasted in a hot, dry frying pan)
1 lime (wedged)
2 tsp toasted sesame oil (for dressing)
2 tsp soy sauce
1 lime (juiced)




Steps:
  1. Combine the salmon, soy sauce and mirin in a shallow bowl, toss so they are well coated and marinate for 2 hrs; overnight in the fridge is even better.
  2. Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, keep the noodles warm.
  3. Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
  4. Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and sear, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
  5. Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.

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Salmon Teriyaki with Udon Noodle Salad

Salmon Teriyaki with Udon Noodle Salad

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Here's you Jap inspired quick and easy Salmon teriyaki with udon noodles recipe. This colourful and healthy salad is so yum that you would want to slurp it all day long.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

2 salmon fillets
3 tbsp soy sauce
3 tbsp mirin
180g Hakubaku Udon Noodles
1 red chilli (finely chopped)
2 stalks spring onions (finely chopped)
large handful baby spinach leaves
1 bunch coriander (leaves picked and stems finely chopped)
1 tbsp vegetable oil
2 tsp sesame seeds (briefly toasted in a hot, dry frying pan)
1 lime (wedged)
2 tsp toasted sesame oil (for dressing)
2 tsp soy sauce
1 lime (juiced)

Instructions
  1. Combine the salmon, soy sauce and mirin in a shallow bowl, toss so they are well coated and marinate for 2 hrs; overnight in the fridge is even better.
  2. Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, keep the noodles warm.
  3. Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
  4. Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and sear, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
  5. Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.

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