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How to make Teriyaki salmon with soba noodles and asparagus

Yield = 4
Prep time: 0:50
Cook time: 0:10
Total time: 1:00

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon caster sugar
  • 4 (about 150g each) salmon fillets
  • 2 teaspoons sesame oil
  • 1 bunch asparagus, woody ends trimmed, thinly sliced lengthways
  • 100g enoki mushrooms, ends trimmed
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 270g packet soba noodles
  • 2 green onions, cut into matchsticks
  • Pickled ginger, to serve

Method

  • Step 1 Combine the soy sauce, sake, rice wine vinegar and caster sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Remove from heat. Set aside for 10 minutes to cool.
  • Step 2 Place the salmon in a glass or ceramic bowl. Pour over soy mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • Step 3 Heat half the oil in a large frying pan over medium-high heat. Drain salmon from marinade, reserving marinade. Add salmon and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate.
  • Step 4 Heat remaining oil in frying pan. Add asparagus, mushrooms and ginger and stir-fry for 2 minutes or until just tender. Add reserved marinade and bring to the boil for 1 minute. Remove from heat.
  • Step 5 Meanwhile, cook noodles following packet directions. Drain. Divide noodles among serving bowls. Top with asparagus mixture and salmon. Sprinkle with green onions and serve with pickled ginger. Serve immediately.