Ingredients

The following ingredients have 2 Servings
  • 2 Salmon Fillets
  • 3 tbsp Soy Sauce
  • 3 tbsp Mirin
  • 150 g/5oz Udon Noodles
  • 1 Red Chilli (chopped)
  • 2 Spring Onions (chopped)
  • 100 g/3.5oz Spinach Leaves
  • 2 Pak Choi
  • Bunch Fresh Coriander (chopped)
  • 1 tbsp Vegetable Oil
  • 2 tsp Toasted Sesame Seeds
  • 2 Limes
  • 2 tsp Sesame Oil
  • 2 tsp Dark Soy Sauce

Instruction

  • Mix the salmon with the 3 tablespoons each of soy sauce and mirin. Set aside for a few minutes while you prepare everything else. `
  • Cook the noodles according to pack instructions. Refresh briefly under cold water. Mix the sesame oil, dark soy sauce and juice of 1 lime in a bowl and add the noodles followed by the chilli, spring onion, spinach and coriander. 
  • Heat the vegetable oil in a frying pan or on the flat side of a griddle and cook the salmon skin side down for 2 minutes. Flip and cook for another 2 minutes before flipping again and finishing skin side down until it's crisped up. 
  • While the salmon is cooking cut the pak choi in half and cook alongside the salmon for a few minutes until wilted.  Serve each salmon and pak choi with half the salad. Top with sesame seeds and serve with a slice of lime.