Teriyaki Salmon Noodle Salad
This recipe combines the succulent flavors of teriyaki-marinated salmon with a vibrant, refreshing salad. The tender salmon steaks are marinated to perfection, then pan-fried until beautifully colored and cooked through. Served atop a bed of aromatic noodles, fresh baby spinach, crunchy cucumbers, and a delightful array of seasonings, each bite offers a harmonious blend of textures and tastes. Indulge in this delicious dish that effortlessly balances savory and fresh flavors.
— Constant Cookbook
Ingredients
- For the salmon
- 4 salmon steaks boned, skin on
- 4 tbsp Teriyaki marinade
- 1 tbsp oil for frying
- For the salad
- 1 packet of noodles boiled and drained as per instructions
- 1 bag of baby spinach
- 1 bunch of fresh coriander
- 2cm cube of ginger roughly chopped
- 1 bunch of spring onions chopped
- 1/2 a cucumber halved, de-seeded with a spoon and grated
- 1 red chilli chopped
- 4 tbsp rice wine vinegar
- 4 tbsp water
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1 palm full of sesame seeds
Instructions
- Marinade the salmon in the teriyaki marinade for at least 1 hr, preferably overnight
- heat the rice wine vinegar, water and ginger in a saucepan and simmer for 2 mins
- strain the rice wine vinegar sauce into a large salad bowl
- add the spring onions cucumber, noodles, coriander, chilli, soy sauce, sesame oil, sesame seeds and baby spinach and mix. the spinach will wilt down with the heat of the noodles and so can be added gradually so as to fit in.
- fry the salmon in the frying oil on a medium heat skin side down initially for a couple of minutes turning occasionally until done. note the salmon will colour quickly, this is a good taste
- present the salmon on a bed of the noodle salad
Yield
Serves 4
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