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Ingredients:
- Spring Onions – 6, finely shredded
- Salmon Fillets – 4, with skin, about 115 gms each
- Teriyaki Sauce – 4 tblsp
- Thread Egg Noodles – 225 gms
- Fresh Ginger – 1 tsp, grated
- Green Pepper – 1, finely shredded
- Carrots – 2, finely shredded
- Sesame Seeds -2 tblsp
- Rice Vinegar – 2 tblsp
- Salt and Pepper
- Lime Wedges to serve
Method:
- Place half the shredded spring onions in a small bowl of cold water with a couple of ice cubes.
- Leave in the fridge for at least 1 hour until spring onions are curly.
- Put the salmon fillets in a shallow dish and pour over the teriyaki sauce.
- Cover and leave to marinate at room temperature for 30 minutes.
- Cook the noodles in a saucepan of boiling water for 4 to 5 minutes, or according to the instructions on the packet, until soft.
- Drain well and refresh under cold running water.
- Transfer to a bowl.
- Heat the oil in a wok and add the ginger, pepper, carrot and remaining spring onions.
- Stir-fry for a minute.
- Add the sesame seeds and stir-fry for a further minute.
- Cool for 10 minutes then add to the noodles with the vinegar and toss well to mix.
- Season with salt and pepper.
- Heat a non-stick frying pan and add the salmon fillets, skin side down.
- Cook for a minute on each side until browned.
- Pour in the teriyaki marinade.
- Reduce the hat and cook for a further 4 minutes on each side until just cooked through.
- Divide the noodle salad between serving plates and top each with a salmon fillet.
- Drain the spring onion curls and pat dry.
- Arrange on top of the salmon fillets and serve with lime wedges.
