Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two
chilli salmon teriyaki noodles
Chilli salmon & teriyaki noodles
Ingredient
- 2 skin-on salmon fillets (about 125g/41/2oz each)
- 1 small red chilli, deseeded and finely chopped
- 1 tbsp mirin
- 1 tbsp soy sauce
- ½ thumb-sized piece ginger, peeled and finely grated
- ½ small pack coriander, chopped
- 140g mangetout
- 2 tbsp teriyaki sauce
- 300g straight-to-wok noodles
Instructions
- STEP 1
Heat the oven to 190C/170C fan/gas 5 or preheat the air fryer to 180C for 4 mins. Line a baking tray with parchment for the oven method. Place the salmon, skin-side down, in the oven or the air fryer for both methods. Mix together the chilli, mirin, soy, ginger, and coriander, and spoon this mixture over the salmon. For the oven method, roast the salmon in the oven for 12-15 mins until it's just cooked. For the air fryer method, cook the salmon in the air fryer for 8-10 mins until it's just cooked.
- STEP 2
Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.