How did it start that I wanted to eat teryaki salmon? First, I fancied a weekday supper dish that didn’t take too long to cook but it had to be fish. Then I wanted something with a sweet yet salty flavour. How often can you find that in a fish recipe? This is it. You get that ping of soy sauce, the hit of chilli and the clean sharp line of lime. On top of noodles, this fish stands out as a clear winner, and made in less than 30 minutes it is a sure favourite. This is changed from some other recipes you may find, I add a bigger hit of chilli and ginger then reduced the amount of noodles, but that is up to you. This feeds two.
Ingredients
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2 large salmon fillets
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5 tbsp dark soy sauce
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1 lime, both zest and juice (but to your taste)
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1 chilli finely chopped
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2 tbsp maple syrup
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1 garlic clove, finely chopped
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1 large thumb size of ginger, finely chopped
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2 rounds of egg noodles
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thick bunch of coriander, chopped (don’t worry it doesn’t have be to too fine)
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1 to 2 tbsps sesame oil
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extra lime juice for squishing over the lot
Method
- Get your noodles on the go, and cook according to the instructions.
- In a hot griddle, pan fry the two pieces of salmon for 2 minutes each side but this will also depend on thickness.
- Heat the olive oil in a separate pan and fry off the ginger, garlic and chopped up chilli.
- Add the zest and juice of the lime, then pour in the soy sauce, maple syrup and cook the lot for about a minute until it is all reduced and becomes a sticky sauce.
- When the sauce is reduced add the salmon to the teriyaki sauce frying pan and keep warmed through.
- Drain the cooked noodles, add the sesame oil, seasoning and coriander and a extra squeeze of lime.
- Serve the salmon on a bed of noodles with more chopped coriander.
Cooking At Zero Degrees 