Salmon Teriyaki with Garlic Noodles


2 salmon fillets, skin on

2 pak choi, each cut in 3-4 long wedges

Olive oil, for brushing

3 tbsp soy sauce

2 tbsp mirin or rice wine vinegar

1 1/2 tsp superfine sugar

4 oz medium rice noodles

1 tbsp peanut oil

Splash sesame oil

2 tsp garlic, chopped

Green onions, sliced into long strips (garnish)

Fresh gingerroot, peeled and cut into long thin strips (garnish)

Toasted sesame seeds (garnish)


  • Mix the teriyaki ingredients (soy sauce, mirin and sugar) in a small pan. Bring to the boil to dissolve the sugar, then bubble for about 3 mins till thickened.
  • Cook the noodles and drain. Preheat the broiler and put a steamer on. Lay the salmon, skin-side down, on an oiled baking sheet, brush with olive oil, season with pepper and grill for 3 minutes Meanwhile, steam the pak choi for 3-4 minutes.
  • Heat both the oils for the noodles in a wok, tip in the garlic and stir-fry for 1 minute
  • Add the noodles and stir-fry for 1 minute Keep the noodles and pak choi warm.
  • Turn the salmon over, brush with teriyaki sauce, and grill for 1 minute Brush again to glaze. Serve with noodles and pak choi, top with scallions, ginger and sesame seeds, and drizzle with remaining sauce.
  • Cut shreds of scallion and fresh root ginger, and leave in water in the fridge to crisp and curl. Scatter over the salmon.