Chilli salmon & teriyaki noodles
Serves 2
Easy
Prep:
Cook:
Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two
Skip to ingredients
- 2 skin-on salmon fillets(about 125g/41/2oz each)
- 1 small red chillideseeded and finely chopped
- 1 tbsp mirin
- 1 tbsp soy sauce
- ½ thumb-sized piece gingerpeeled and finely grated
- ½ small pack corianderchopped
- 140g mangetout
- 2 tbsp teriyaki sauce
- 300g straight-to-wok noodles
Nutrition: per serving
- kcal569
- fat22g
- saturates3g
- carbs54g
- sugars9g
- fibre6g
- protein36g
- salt3.4g
Method
step 1
Heat oven to 190C/170C fan/gas 5. 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 12-15 mins until just cooked.
step 2
Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.