- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 15 mins to marinate
- Effort: easy
- 3 tbsp soy sauce
- 3 tbsp rice wine, (sakè) or dry sherry
- 2 tbsp dark brown sugar, preferably muscovado
- 1 tbsp water
- 4 x 100 g salmon
For the salad
- 100 g vermicelli rice noodles
- 1 lime, juice only
- 1/2 tsp salt
- 1/2 tsp caster sugar
- 1/4 tsp dried red chilli flakes
- 1 baby cucumber
- 1 small red onion, thinly sliced
- 1 tbsp Japanese pickled ginger, roughly chopped
- 2 tbsp coriander leaves
1. Heat the soy sauce, rice wine, sugar and one tablespoon of water gently in a small saucepan, stirring until the sugar dissolves, then remove from the heat and leave to cool.
2. Lay the salmon in a small shallow dish, pour over the sauce and leave to marinate for 10 minutes or longer while you prepare the salad.
3. Put the noodles in a large heatproof bowl, cover with boiling water and set aside for 5 minutes. In a separate, large bowl, mix together the lime, salt, sugar and chilli flakes.
4. Peel the cucumber, halve it lengthways, scoop out the seeds with a teaspoon. Thinly slice the cucumber diagonally to give slanted half-moon shapes, then add to the bowl along with the red onion, pickled ginger and coriander leaves.
5. Drain the noodles and cool under running water. Add to the bowl and toss well together.
6. Preheat a griddle pan or heavy non-stick frying pan and cook the salmon on a high heat for 3-4 minutes on each side until just cooked through and nicely browned.
7. Divide the noodles between shallow bowls and top each serving with the Teriyaki salmon.
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