Ingredients:
- 175g of teriyaki sauce of your choice
- 2 tablespoons lime juice
- 1 long fresh red chilli, deseeded, finely chopped
- 1 teaspoon finely grated fresh ginger
- 4 x 120g skinless salmon fillets
- 180g dried soba noodles
- 150g sugar snap peas, trimmed, halved
- 1 bunch asparagus, trimmed, sliced
- 100g mixed salad leaves
- ½ cup fresh mint or coriander leaves, plus extra to serve
Method:
- Preheat oven 180°C/160°C fan forced and line a baking tray with baking paper
- Reserve ¼ cup (60ml) of sauce in a small bowl to use as marinade on fish. Place salmon onto prepared tray and spoon over the reserved sauce. Cover and refrigerate for 10 minutes
- Add the remaining sauce to a second bowl to make the salad dressing by adding lime juice, chilli and ginger and stir to combine. Set dressing aside
- Meanwhile, cook noodles in a saucepan of boiling water following packet instructions or until al dente. Add sugar snaps and asparagus for last 2 minutes of cooking time. Drain and refresh under cold running water. Drain
- Cook salmon in oven for 8-10 minutes or until cooked to your liking
- Combine noodles, vegetables, salad leaves and herbs in a large bowl. Add reserved dressing and mix well. Divide salad amongst dinner plates and serve topped with glazed salmon fillets and extra herbs
Source: https://myfoodbook.com.au/recipes/show/teriyaki-salmon-soba-noodle-salad
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