Chilli Salmon and Teriyaki Noodles

AuthorGeo FoodsCategory

Ingredients

 2 salmon fillets
 45 red chillies
 1 tbsp tablespoon mirin
 1 tbsp tablespoon soy sauce
 ½ thumb-sized piece ginger
 1 pack coriander
 140 g mangetout
 2 tbsp teriyaki sauce
 300 g straight-to-wok noodles

Preparation

1

Heat the oven to 190°C. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for about 12-15 minutes or until just cooked. Heat a frying pan or wok and cook the mangetout with one tablespoon water for two minutes until tender. Stir in the teriyaki sauce and noodles to heat through. Divide between the plates and top with the salmon before serving.

Related Recipes

Ingredients

 2 salmon fillets
 45 red chillies
 1 tbsp tablespoon mirin
 1 tbsp tablespoon soy sauce
 ½ thumb-sized piece ginger
 1 pack coriander
 140 g mangetout
 2 tbsp teriyaki sauce
 300 g straight-to-wok noodles

Directions

1

Heat the oven to 190°C. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for about 12-15 minutes or until just cooked. Heat a frying pan or wok and cook the mangetout with one tablespoon water for two minutes until tender. Stir in the teriyaki sauce and noodles to heat through. Divide between the plates and top with the salmon before serving.

Chilli Salmon and Teriyaki Noodles

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