Teriyaki Salmon with Spinach and Noodles recipe
information
Preparation time: 10 min, plus 1 hr marinating, Cooking time: 8 min, Cals per serving: 450
ingredients
550 g (1 lb 4 oz) salmon fillet
3 tbsp teriyaki sauce
3 tbsp light soy sauce
2 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp chopped fresh chives
2 tbsp chopped fresh root ginger
2 garlic cloves , crushed
350 g bag baby spinach leaves
3 x 160g packs yakisoba noodles
furikake seasoning
3 tbsp teriyaki sauce
3 tbsp light soy sauce
2 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp chopped fresh chives
2 tbsp chopped fresh root ginger
2 garlic cloves , crushed
350 g bag baby spinach leaves
3 x 160g packs yakisoba noodles
furikake seasoning
method
1. Cut the salmon fillet into 1 cm (1/2 in) slices. Gently mix with the teriyaki sauce, then cover, chill and leave to marinate for 1 hour.
2. Mix together the soy sauce, 1 tablespoon of the vegetable oil, sesame oil, chives, ginger and garlic. Set aside.
3. Heat the rest of the vegetable oil in a wok. Lift the salmon from the marinade and add to the pan. Cook over a high heat until lightly coloured. Push to the side of the pan.
4. Add the spinach, cover and cook for 2 minutes over a high heat until wilted. Push to the side of the pan and add the noodles, along with 6 tablespoons of water and the seasoning sachets from the noodle packets. Cook, stirring until the noodles have loosened and warmed through. Add the soy sauce mixture and stir to combine, mixing in the spinach at the same time, but leaving the salmon at the side of the pan.
5. Divide the noodles among four deep bowls, then lay the salmon on top. Sprinkle with furikake seasoning and serve.
2. Mix together the soy sauce, 1 tablespoon of the vegetable oil, sesame oil, chives, ginger and garlic. Set aside.
3. Heat the rest of the vegetable oil in a wok. Lift the salmon from the marinade and add to the pan. Cook over a high heat until lightly coloured. Push to the side of the pan.
4. Add the spinach, cover and cook for 2 minutes over a high heat until wilted. Push to the side of the pan and add the noodles, along with 6 tablespoons of water and the seasoning sachets from the noodle packets. Cook, stirring until the noodles have loosened and warmed through. Add the soy sauce mixture and stir to combine, mixing in the spinach at the same time, but leaving the salmon at the side of the pan.
5. Divide the noodles among four deep bowls, then lay the salmon on top. Sprinkle with furikake seasoning and serve.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
