Teriyaki Salmon with Spinach and Noodles

Teriyaki Salmon with Spinach and Noodles

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Servings: 4
Calories: 735
Prep Time 10 minutes
Cook Time 8 minutes
Marinating time 1 hour


  • 1.1 lb 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
  • 12 1/2 oz bag baby spinach leaves
  • 1 lb yakisoba noodles
  • furikake seasoning


  • 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.
  • Mix together the soy sauce, 1 tablespoon of the vegetable oil, sesame oil, chives, ginger and garlic. Set aside.
  • 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.
  • 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.
  • Divide the noodles among four deep bowls, then lay the salmon on top. Sprinkle with furikake seasoning and serve.
Calories: 735 kcal
Carbohydrates: 92 g
Protein: 44 g
Fat: 20g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 69 mg
Sodium: 1404 mg
Potassium: 1440 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 8390 IU
Vitamin C: 26 mg
Calcium: 137 mg
Iron: 5 mg
Ingredients Fish & Seafood, Salmon
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