Preparation time is 12minutes
Cook time is 15minutes
Total time is 27minutes
Serve is for 4 people
Estimated cost per serve is 9.37 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
Teriyaki sauce
- 3tablespoons sake
- 1teaspoons dark soy sauce
- 3tablespoons light soy sauce
- 2tablespoons caster sugar
- 1tablespoons honey
- 2tablespoons mirin
- 150grams boneless skinless salmon fillets, about 150 g each
- 2teaspoons sesame oil
- 4 spring onions, thinly sliced
- 1 1/3 cup vegetable stock, hot
- 2tablespoons light soy sauce
- 50grams miso paste
- 1tablespoons mirin, or 1 teaspoon brown sugar
- 300grams ready-cooked udon noodles
- 4 baby heads pak choi, halved lengthways
Method
Step 1 of 4
Make the teriyaki sauce. Put all the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved. Increase the heat a little and simmer for 5 minutes until thickened. Set aside to cool.
Step 2 of 4
Meanwhile, rub the teriyaki sauce over the salmon fillets and arrange them in an ovenproof dish. Cook under a preheated grill for 4-5 minutes on each side, basting occasionally. Remove and set aside.
Step 3 of 4
Heat the sesame oil in a frying pan and stir-fry the spring onions for 2 minutes. Add the stock, soy sauce, miso paste and mirin or sugar, stirring to dissolve. Simmer gently and add the noodles and pak choi and cook for 2 minutes until the leaves have wilted.
Step 4 of 4
Serve immediately topped with the grilled salmon.
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