Chilli salmon & teriyaki noodles

1 of 5-a-day asian fish autumn everyday fibre fish healthy fat midweek pink fish quick vitamin c weeknight

N/A

Source

Ingredients

2 skin-on salmon fillets (about 125g/41/2oz each)

1 small red chilli , deseeded and finely chopped

1 tbsp mirin

1 tbsp soy sauce

½ thumb-sized piece ginger , peeled and finely grated

½ small pack coriander , chopped

140g mangetout

2 tbsp teriyaki sauce

300g straight-to-wok noodles

Method

Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.