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Teriyaki salmon with somen noodle salad


Serves 4 | Recipe by Steve Roberts

(Cooked by Steve Roberts & Colin Doyle)

 

This is a lovely light dish, great for a starter or an easy summer lunch.

 

TERIYAKA SAUCE:

120ml soy sauce

100ml mirin

100ml sake

1⁄3 cup caster sugar

50ml rice wine vinegar

1 tsp finely grated ginger

60ml mirin

1½ tbsp tamari

150g somen noodles

1 cucumber, finely julienned

1 tbsp chopped fresh chives

2 tbsp sesame seeds

1 tsp red chilli flakes

4 × 150g salmon (or kingfish) fillets, pin-boned, skin on

Oil for frying

 

METHOD:

To make teriyaki sauce, mix all ingredients in a bowl until sugar has dissolved.

In another bowl combine vinegar, ginger, mirin and tamari and mix to make the dressing for the salad.

Cook somen noodles until al dente. Refresh in cold water, then drain well.

Add dressing to noodles along with cucumber, chives, sesame seeds and chilli flakes. Toss to combine.

Sear salmon fillets in a hot pan in a little oil, skin-side down, and turn after approximately 1 minute. When almost cooked, add teriyaki sauce and reduce until it becomes syrupy and glazes the salmon.

To serve, arrange some noodle salad in the centre of each plate and top with a salmon fillet, then drizzle plates with remaining teriyaki sauce from the pan.

 

Did you know?

The Mackenzie Basin in the Southern Alps is home to a unique system of freshwater salmon farming, using the lakes and canals associated with the hydroelectric dams there. One of the farms, at 677 metres, is the highest salmon farm in the world.

 

Credit details:

Reproduced with permission from The Complete New Zealand Seafood Cookbook by The Auckland Seafood School. Published by Penguin Group NZ. RRP $60.00.

Copyright © The Auckland Seafood School, 2013. Copyright © Photography Sean Shadbolt, 2013


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