Chilli salmon & teriyaki noodles

Name: Chilli salmon & teriyaki noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 skin-on salmon fillets (about 125g/41/2oz each); 1 small red chilli , deseeded and finely chopped; 1 tbsp mirin; 1 tbsp soy sauce; ½ thumb-sized piece ginger , peeled and finely grated; ½ small pack coriander , chopped; 140g mangetout; 2 tbsp teriyaki sauce; 300g straight-to-wok noodles

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 2

Author : Katy Gilhooly

asian fish autumn

Ingredients

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2 skin-on salmon fillets (about 125 grams/41/2 ounces each)1 small red chilli, deseeded and finely chopped1 tbsp mirin1 tbsp soy sauce½ thumb-sized piece ginger, peeled and finely grated½ small pack coriander, chopped140 grams mangetout2 tbsp teriyaki sauce300 grams straight-to-wok noodles

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Instructions

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Step 1

Heat oven to 190C/170C fan/gas 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.