TERIYAKI SALMON

In a hurry and just want to eat great fast food without the cost of a ready meal or takeaway? Why not try this quick and easy TERIYAKI SALMON with a refreshing bean sprout and noodle salad. Everything works well together and the salmon had a lovely sticky sweet flavour.
This HOT weather has changed what we fancy eating, and we are enjoying the oriental flavours at the moment.
Earlier this week, we ate TERIYAKI BEEF with egg fried rice. We enjoyed it so much, we couldn't resist trying the same marinade with salmon.
Lunch is ready in no time, once you've prepared a few vegetables.
The salad on its own is so refreshing and spicy - at around 150 calories per portion.  It would make a great lunch box side salad. Make more of the dressing and keep it in the fridge for a few days and add to your salads. We used the dressing for our prawn noodle salad last week.
This is fast food with big flavours, and so much cheaper than buying ready meal equivalents. You can always buy a ready made teriyaki sauce if you don't have all the ingredients. Here's our delicious recipe:

TERIYAKI SALMON with CHILLI NOODLE SALAD

Ingredients (serves 2)

2 portions of fresh salmon (ours were 140g each)

Teriyaki marinade 

2 tablespoons EACH of: Mirin, Sake, Soy and sugar

Salad 

cold rice noodles (we used 50g dried, pre-cooked and left them to go cold)

half a carrot - grated
cucumber - cut into batons

4 spring onions - thinly sliced

couple of radishes - thinly sliced

bag of mixed salad leaves (or - we love little gem)

Salad dressing

1 tablespoon of oil (we used sesame but use whatever you have)

teaspoon of honey

juice of half a lime (you could add some zest too if you wish)

coriander - I used a good sprinkle of dried as I had no fresh

half a red chilli - deseeded and chopped
salt to taste 

Finishing touch

sprinkle of toasted sesame seeds
***
Place the salmon with the skin on, (or you could use defrosted frozen salmon portions) into a bowl and cover with the marinade. Leave to marinate for as long as you have available.

Prepare your rice noodles. We cooked ours by soaking for 5 minutes in boiling water, draining under cold water then setting aside in the fridge.

Fry the salmon - and cook for around 4 minutes either side, depending on the thickness. It's easy to overcook, so better to take it off the heat a little earlier and let the resting period complete the process.

Mix your salad vegetables in a bowl and dress with the salad dressing.

Toast some sesame seeds in a dry frying pan. When they start to 'smoke' they are toasted.
***

NOTE: We like to take advantage of fresh looking fish at the SUPERMARKET whenever we can. The salmon looked VERY fresh, and it certainly was. The fishmonger there advised us it was fresh in that day, so it's always worth asking them. How do we know it was very fresh - because once it was cooked there was no fishy odour in the kitchen!

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