Prep 20 mins
Cook 30 mins
A light yet substantial dish where the sauce and marinade cuts through the rich salmon.
- 1 cup soy sauce
- 2⁄3 cup sake
- 1⁄2 cup mirin or 1⁄2 cup rice wine vinegar
- 1 teaspoon fresh ginger, grated
- 4 salmon fillets, skinned
- 1 tablespoon sunflower oil
- 1⁄2 teaspoon sesame oil
- 1 red bell pepper, sliced into strips
- 2 scallions, sliced
- 10 ounces egg noodles, cooked according to instructions on packet
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons sesame seeds
- soy sauce, to serve
- In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
- Pour half the sauce over the salmon.
- Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
- Heat the 2 oils in a wook until very hot.
- Toss the pepper and scallions together in the wok for 2-3 minutes.
- Add the noodles and left over sauce and toss to heat through.
- Spoon the noodles into bowls and place the salmon fillets on top.
- Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.
I just used the marinade from this recipe (soy sauce, sake, mirin and ginger) on some lovely salmon steaks I had bought, and it was great! My dad cooks yakitori salmon quite a lot and I didn't have his recipe, but this is just as good as his. You can marinade this for 30 minutes or 3 hours (or more) and it's always great.