Marinated salmon fillets are simply irresistible. It’s healthy and nutritious – just great for those who are conscious of their weight. Follow the steps below for a tempting Teriyaki Salmon Fillet with Chinese Noodles recipe.
Teriyaki Salmon Fillets with Chinese Noodles
1 Shallot, sliced
2 Carrots, sliced
4 Spring onions, sliced
4 Salmon fillets, about 7 oz each
4 oz Frozen peas
6 oz Chinese leaves, shredded
9 oz Dried medium egg noodles
4 oz Closed-cup mushrooms, sliced
4 fl oz Teriyaki marinade
2 pints Vegetable stock
3/4-inch Fresh root ginger, finely chopped
Arrange the salmon, skin-side up, in a dish. Mix the teriyaki marinade with the shallot and ginger in a bowl and pour over the fish. Cover and marinate in the refrigerator for 1 hour, turning half way through.
Put the carrots, mushrooms and stock into a large saucepan. Arrange the salmon, skin-side down, on a shallow baking tray. Pour the fish marinade into the saucepan of vegetables and stock and bring to the boil, Reduce the heat, cover and simmer for 10 minutes.
Meanwhile, preheat the grill to medium. Cook the salmon under the preheated grill for 10-15 minutes, depending on the thickness of the fillets, until the flesh turns pink and flakes easily. Remove from the grill and keep warm.
Add the noodles and peas to the stock and return to the boil. Reduce the heat, cover and simmer for 5 minutes, or until the noodles are tender. Stir in the Chinese leaves and spring onions and heat through for 1 minute.
Drain off 10 fl oz of the stock into a jug and reserve. Drain and discard the remaining stock. Divide the noodles and vegetables between warmed bowls and top each with a salmon fillet. Pour over the reserved stock and serve.
* Serves 4.
Teriyaki Salmon Fillets with Chinese Noodles is easy to cook and just great for your midweek lunches.