Teriyaki Salmon and Soba Noodles
6T soy sauce
4T mirin (or dry sherry)
2T sticky brown sugar
4×125g salmon fillets
200g soba noodles
200g tenderstem broccoli
100g sugar snap peas
4t sesame oil
fresh lime juice to taste
50g flaked almonds, lightly toasted
3 spring onions, thinly sliced
To make a teriyaki sauce, combine four tablespoons of the soy sauce with the mirin and brown sugar and mix until the sugar has dissolved. Pour the sauce over the salmon fillets and refrigerate for an hour or more. Preheat the oven to 180°C and place the salmon fillets on a baking tray lined with aluminium foil. Bake for about six minutes, until the salmon is cooked through but still a little rare inside.
Cook the noodles in a saucepan of boiling water and drain. In a separate saucepan, blanch the broccoli and sugar snap peas until just tender, but still bright green. Plunge into ice water to stop the cooking process. Toss the broccoli and sugar snap peas, sesame oil and the remaining two tablespoons of soy sauce through the noodles and add lime juice to taste. Sprinkle the flaked almonds and spring onions over the dish and serve the teriyaki salmon on top.
Originally published in HL May 2014