Salmon Teriyaki with Noodles & Crispy Greens Recipe

Ingredients :

Serves 4

• 350g / 12oz salmon fillet

• 3 tbsp Japanese soy sauce

• 3 tbsp mirin or sweet sherry

• 3 tbsp sake

• 1 tbsp freshly grated root ginger

• 225g / 8oz spring greens

• vegetable oil for deep-frying

• pinch of salt

• ½ tsp caster sugar

• 125g / 4oz flat rice noodles
  
  To garnish :

• 1 tbsp freshly chopped dill

• sprigs of fresh dill

• zest of ½ lemon

Method :

1. Cut the salmon into paper-thin slices and place in a shallow dish. Mix together the soy sauce, mirin or sherry, sake and ginger. Pour over the salmon, cover and leave to marinate for 15-30 minutes.

2. Remove and discard the thick stalks from the spring greens. Lay several leaves on top of each other, roll up tightly, then shred finely. Pour in enough oil to cover about 5cm / 2 inches of the wok. Deep-fry the greens in batches for about 1 minute each until crisp. Remove and drain on absorbent kitchen paper. Transfer to a serving dish, sprinkle with salt and sugar and toss together.

3. Place the noodles in a bowl and pour over warm water to cover. Leave to soak for 15-20 minutes until soft, then drain. With scissors, cut into 15cm / 6 inch lengths. Remove the salmon slices from the marinade, reserving the marinade for later, and arrange them in a single layer on a baking sheet. Grill for about 2 minutes until lightly cooked, without turning.

4. When the oil in the wok is cool enough, tip most of it away, leaving about 1 tablespoon. Heat until hot, then add the noodles and the reserved marinade and stir-fry for 3-4 minutes. Tip the noodles into a large, warmed serving bowl and arrange the salmon slices on top, garnished with chopped dill, sprigs of fresh dill and lemon zest. Scatter with a little of the crispy greens and serve the rest separately.

Nutritional Facts per 100g :

energy 196kcals/813kj

protein 12g

carbohydrate 6g

fat 14g

fiber 0.9g

sugar 1.5g

sodium 0.5g

√  cow's milk-free    √  egg-free    √  nut-free