How to make teriyaki salmon with noodles, sesame and pak choi

Combining a subtle mix of sweet and sour flavours, this Japanese-style dish will impress your guests with minimal effort

Teriyaki salmon with noodles, sesame and pak choi

Serves 2

For the Salmon

2 salmon fillets (frozen)
2tsp sweet chilli sauce
1tbsp honey
1tsp sesame oil
1tbsp low salt soy sauce
2tsp finely grated ginger

For the noodles and pak choi

2 x 65g dry egg noodles nest
2 large pak choi
2tsp vegetable oil
2tsp sesame oil
3 garlic cloves, grated
75ml fish or vegetable stock
2tsp toasted sesame seeds

For the salmon

Heat oven to 200C/180C fan/gas mark 6 and put the salmon in a shallow baking dish skin side down. Mix the sweet chilli, honey, sesame oil, soy sauce and ginger in a small bowl and pour over the salmon. Bake for 3-35 minutes.

For the noodles and pak choi

Cut the pak choi into quarters. Heat the oils in a wok, add the garlic and stir fry briefly to soften. Add the pak choi and stir fry for 1 minute. Pour over the stock, tightly cover the pan and allow to cook for 2-3 minutes.

Prep the noodles as per the instructions on pack, drain and add to the wok. Stir well. Serve the noodles and pak choi in shallow bowls, top with the salmon portions and spoon over the juices. Scatter with the toasted sesame seeds and serve.

Recipe from Youngs Seafood (youngsseafood.co.uk)

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