Teriyaki glazed NZ salmon fillet with noodle, cucumber & sesame salad

INGREDIENTS

• ½ cup soy sauce

• ½ cup rice wine

• 2 Tbsp. brown sugar

• ¼ cup water

• 1 garlic clove, finely grated

• 1 cm piece fresh ginger, peeled & grated

• Small pinch chilli flakes

• ½ Tbsp. cornflour (mixed with 1 tablespoon water)

• 4 x 150g NZ salmon fillet, pin boned & skinned

• 1 Tbsp. canola oil

• Sea salt

• Toasted sesame seeds and crushed nori to garnish (optional)

 METHOD

1.      To make the teriyaki glaze – combine the soy, rice wine, brown sugar, water, garlic, ginger & chilli in a small saucepan.  Heat over medium heat and boil gently for 2 minutes.  Whisk
in the cornflour/water mixture, then simmer until thickened. Remove from the heat and set aside to cool.

2.      To cook the salmon – heat the canola oil in a large non-stick frying pan. Lightly season the salmon fillets with sea salt, then pan-fry presentation side down, for 3-4 minutes or until golden. Turn-over, then brush the teriyaki glaze over the salmon. Cook for another 1-2 minutes until the salmon is cooked to your liking and nicely glazed. (Pink is recommended)

3.      To serve, divide the soba noodle salad (recipe below) between 4 large bowls, then place a salmon fillet on top of each. Drizzle the salmon with a little extra teriyaki glaze, sprinkle with toasted sesame seeds and garnish with the crushed nori.

 Noodle, Cucumber & Sesame Salad

Ingredients:

• 300g dried noodles (of your choice)

• 2 Tbsp. soy sauce

• 1 Tbsp. sesame oil

• ½ Tsp. sugar

• 2 lemons, juice only

• ½ Tsp. wasabi paste

• 2cm piece of fresh peeled ginger, grated

• 2 Tbsp. sesame seeds, lightly toasted

• 1 large cucumber, peeled and sliced

• 2 spring onions, thinly sliced

• Sea salt & pepper

Method:

1.     Bring a pot of salted water to the boil, add the noodles of your choice and cook according to the package instructions. Drain in a colander and rinse with cold running water until chilled.

2.     Meanwhile in a small bowl, whisk together the soy sauce, sesame oil, sugar, lemon juice, wasabi, ginger and sesame seeds to form a dressing.

3.     Combine the noodles in a large bowl with the cucumber, spring onions and soy dressing.

4.     Toss well. Season with salt and pepper to taste and serve.