Give me salmon and noodles any day of the week, just the best combo!
For this recipe I have added teriyaki sauce and bok choy to the sloppy noodles and the salmon is pan fried.
Here is how to make this lovely recipe.
Salmon with Teriyaki Noodles
- 4 fillets of Salmon approx. 150 grams each
- 200 grams egg noodles
- 1 teaspoon oil for frying
- 1 bunch bok choy trimmed and washed well
- ½ cup Mirin
- ½ cup Soy Sauce
- ½ cup White Sugar
Garnish – optional
- 2 teaspoons Sesame seeds
- ½ Chilli sliced
- Spring onion sliced and soaked in cold water to go curly
Make Teriyaki Sauce in Biroix casserole dish by placing all the ingredients inside and over a medium heat. Bring to a simmer, cook, stirring occasionally, for around 5 minutes until amalgamated and glossy. Transfer to a jug or jar, but don’t wash your biroux dish.
Next take a frying pan and heat to a medium heat. Add oil. Sprinkle salt on the skin side of the salmon and place skin side down in the pan. Cook on each side until cooked to desired amount. I like my salmon around medium. So I cook for around 4 minutes on the first side and 3 minutes on the second side. But cook time will depend on how thick your fillets are.
While the fillets are cooking, let’s get the noodles on. In your Biroix casserole dish (unwashed after making the teriyaki sauce) add boiling water, bring back to the boil and add noodles. Cook as per instructions. Once cooked, turn the heat off and add bok choy. The residual heat will cook the bok choy. Once cooked, drain and return the noodles & Bok choy back to the dish. Add 4-6 tablespoons of teriyaki sauce and stir to combine.
Top with the salmon fillets
Garnish with sesame seeds, chilli and spring onions.
Serve extra teriyaki sauce on the side.