Name: Teriyaki salmon with udon salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup (80ml) light soy sauce; 2 tablespoon oyster sauce; 1/3 cup (80ml) mirin; 2 tablespoon sake; 2 teaspoon caster sugar; 4 180g salmon fillets, skin on; 2 teaspoon vegetable oil; Udon salad; 180 gram dried udon noodles; 2 teaspoon sesame oil; 2 tablespoon thinly sliced garlic chives; 2 (260g) lebanese cucumbers, seeded, cut into matchsticks; 3 green onions, thinly sliced; 1 toasted sesame seeds

Teriyaki salmon with udon salad

The sweet, savoury, sticky and thick teriyaki sauce is a staple of Japanese cuisine. It compliments chicken, fish and meats equally well. Team it with a light and fresh udon salad and you have a perfect light meal.

Serves 4

Cook

25M

Ingredients

1/3 cup (80ml) light soy sauce

2 tablespoon oyster sauce

1/3 cup (80ml) mirin

2 tablespoon sake

2 teaspoon caster sugar

4 180g salmon fillets, skin on

2 teaspoon vegetable oil

Udon salad

180 gram dried udon noodles

2 teaspoon sesame oil

2 tablespoon thinly sliced garlic chives

2 (260g) lebanese cucumbers, seeded, cut into matchsticks

3 green onions, thinly sliced

1 toasted sesame seeds

Method

1.Combine sauces, mirin, sake and sugar in large bowl. Add fish and turn to coat in marinade. Stand 10 minutes then drain. Reserve marinade.

2.Cook fish, skin-side down, in heated oiled large frying pan about 5 minutes or until crisp. Turn and cook a further 5 minutes. Remove fish from pan. Cover and stand 5 minutes.

3.Meanwhile, bring reserved marinade to the boil in small saucepan. Reduce heat, uncover and simmer about 5 minutes or until sauce is thickened slightly.

4.Meanwhile, to make udon salad, cook noodles in large saucepan of boiling water until tender, then drain. Rinse under cold water and drain again. Return noodles to pan with remaining ingredients and toss to combine.

5.Serve salad with fish and drizzle with sauce.

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