Teriyaki Salmon with Noodles

Recipe tags

• Under 30 mins
• Dinner
• Asian
• Low Effort

Ingredients

• 4 items Boneless Skinless Salmon Fillets
• 2 tsp Sesame Oil
• 4 items Spring Onions
• 1 item Vegetable Stock Cubes
• 5 tbsp Light Soy Sauce
• 50 g Miso Paste
• 3 tbsp Mirin
• 300 g Ready-Cooked Udon Noodles
• 4 items Baby Pak Choi
• 3 tbsp Sake
• 1 tsp Dark Soy Sauce
• 2 tbsp Caster Sugar
• 1 tbsp Honey

Method

1. Preparation: Use salmon fillets weighing approximately 150 g each. Trim and thinly slice the spring onions. Wash the pak choi and halve lengthways. Prepare 350 ml hot vegetable stock.
2. Make the teriyaki sauce: Put the sake, dark soy sauce, 3 tablespoons of the light soy sauce, caster sugar, honey and 2 tablespoons of the mirin into a small saucepan. Heat over a medium heat, stirring until the sugar dissolves. Increase the heat slightly and simmer for 5 minutes until slightly thickened. Set aside to cool slightly.
3. Preheat the grill. Coat the salmon fillets with the teriyaki sauce and place in a grill-safe ovenproof dish.
4. Grill the salmon for 4–5 minutes on each side, basting occasionally with the sauce in the dish, until cooked through. Watch closely to prevent the glaze from burning. Set aside.
5. Meanwhile, heat the sesame oil in a large frying pan. Add the spring onions and stir-fry for 2 minutes.
6. Add the hot vegetable stock, remaining 2 tablespoons of light soy sauce, miso paste and remaining 1 tablespoon of mirin. Stir until the miso dissolves and bring to a gentle simmer.
7. Add the ready-cooked udon noodles and pak choi. Cook gently for approximately 2 minutes, or until the noodles are heated through and the pak choi leaves have wilted.
8. Divide the noodles, pak choi and broth between four shallow bowls. Top each with a teriyaki salmon fillet and serve immediately.

Notes

• Sticky teriyaki salmon served over soft noodles and pak choi in a savoury broth. A quick dinner with a homemade glaze, plus straightforward swaps if you don’t have the Japanese ingredients.

Tips

• Watch the salmon closely under the grill: the honey and sugar in the glaze can catch quickly.
• Dissolve the miso in a little hot stock before adding it to the pan for a smooth broth.
• Add the pak choi stems before the leaves if they are particularly thick.
• Taste the broth before adding any seasoning, as the stock, soy sauce and miso already contain salt.

Swaps and substitutes

• Miso Paste: For this recipe, replace the 50 g miso with 1 tablespoon of light soy sauce to start. Taste the broth and add more only if needed. It will be lighter and less full-bodied, but still savoury. Use a low-salt stock if possible.
• Sake: Replace the 3 tablespoons with 3 tablespoons of water for an easy alcohol-free option. Dry white wine also works, although it gives a slightly different flavour.
• Mirin: Replace the 3 tablespoons used across the recipe with 3 tablespoons of water and 2 teaspoons of caster sugar. Add 2 tablespoons of the water and 1 teaspoon of sugar to the teriyaki sauce; add the remaining water and sugar to the broth.
• Ready-Cooked Udon Noodles: Use 300 g ready-to-wok medium egg noodles instead. Alternatively, cook approximately 200 g dried egg noodles or spaghetti separately, drain, then add to the broth. Follow the packet cooking instructions.
• Pak Choi: Use shredded spring greens, spinach or thinly sliced cabbage. Allow firmer greens a little longer to soften.

Equipment and cleaning

• Use a grill-safe dish and soak it after serving to loosen any sticky glaze.

No-waste tips

• Add spare cabbage, spinach or other greens to the noodle broth.
• Keep remaining miso refrigerated and follow the pack’s storage instructions; a small spoonful adds savoury flavour to soups, dressings and marinades.