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Chilli salmon & teriyaki noodles

Chilli salmon & teriyaki noodles

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

Nutrition: per serving
NutrientUnit
kcal569
fat22g
saturates3g
carbs54g
sugars9g
fibre6g
protein36g
salt3.4g
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Ingredients

  • 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

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until 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.

Goes well with

Recipe from Good Food magazine, October 2015

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A star rating of 4.8 out of 5.28 ratings
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