Prep: 5min | Cooking: 15min
Complexity: 2/5
ingredients:
(serves 2)
250g salmon filet
1 onion, chopped
150g noodles
1 carrot, chopped
100g runner beans (or other season vegetables of choice
For the teriyaki sauce:
1/4 cup sake
1/8 cup mirin (Japanese wine)
1/8 cup soy sauce
1/8 tsp garlic powder
1/4 tsp salt
* Optional: 1 tsp sesame seeds, toasted
method:
In a large frying pan, heat a little oil and fry the onion until soft. Remove onto a plate and set aside.
Cut salmon into 1-2cm strips depending on thickness. Season salmon with salt.
Return the same pan to high heat with a little oil again and cook salmon skin-side down until it's brown and crisp, 4 min. Turn and cook on the other side, 2 min. Set aside on a plate.
Combine all the sauce ingredients in a jar, and bring it to a low simmer in the large frying pan for ca. 4 min (until it is reduced to a somewhat thicker sauce).
Meanwhile, bring a pot of water to a simmer, and add the noodles, carrots and runner beans (or other seasonal vegetables of choice). Add a little salt and cook 5 min. Drain and set aside.
Return salmon to the frying pan and cook for 2 more min, spooning sauce over it. Remove salmon onto plate, and add the noodles to the sauce. Add the onions also and mix well.
Serve with a sprinkle of sesame seeds.
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