- Mix the teriyaki ingredients in a small pan. Bring to the boil to dissolve the sugar, then bubble for about 3 mins till thickened.
- Cook the noodles and drain. Preheat the grill and put a steamer on.
- Lay the salmon, skin-side down, on an oiled baking sheet, brush with olive oil, season with pepper and grill for 3 mins.
- Meanwhile, steam the pak choi for 3-4 mins.
- Heat both the oils for the noodles in a wok, tip in the garlic and stir-fry for 1 min.
- Add the noodles and stir-fry for 1 min. Keep the noodles and pak choi warm.
- Turn the salmon over, brush with teriyaki sauce, and grill for 1 min. Brush again to glaze.
- Serve with noodles and pak choi, top with spring onion, ginger and sesame seeds, and drizzle with remaining sauce.
Recipe from Very Lazy.
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For a fancy finish, cut shreds of spring onion and fresh root ginger, and leave in water in the fridge to crisp and curl. Scatter over the salmon
2 salmon fillets, skin on 2 pak choi, each cut in 3-4 long wedges Olive oil, for brushing For The Teriyaki Sauce: 3 tbsp soy sauce 2 tbsp mirin (from supermarkets) 1.5 tsp caster sugar For The Garlic Noodles: 100g/4 oz medium rice noodles 1 tbsp groundnut oil Splash sesame oil 2 tsp crushed garlic To Serve: Spring onion curls Sticks of fresh root ginger Toasted sesame seeds
Time: 20 minutes Serves: 2 Nutrition: n/a