Japanese Teriyaki Salmon with Cold Soba Noodles
Salmon brushed with a soy mirin sugar glaze, served over cold soba with soy vinegar sesame dressing and nori.
- 140 g salmon fillet
- 80 g soba noodles
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 whole spring onions
- 60 g edamame beans
- 40 g radishes
- 1 tbsp sesame seeds
- 1 sheet nori sheets
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Add to a shopping listHow the shopping list works →- Step 1
Mix 2 tbsp soy sauce, mirin and sugar in a small pan. Simmer for 3-4 minutes until slightly thickened to make teriyaki glaze.
- Step 2
Cook soba noodles in boiling water for 4-5 minutes. Drain and rinse under cold water until completely cool.
- Step 3
Mix remaining soy sauce, rice vinegar and sesame oil for dressing.
- Step 4
Heat a non-stick pan over medium-high heat. Cook salmon skin-side down for 4 minutes, flip and cook 2 minutes more.
- Step 5
Brush salmon with teriyaki glaze and cook 1 minute more. Remove and rest.
- Step 6
Slice spring onions, thinly slice radishes, and shred nori into strips.
- Step 7
Toss cold soba noodles with dressing and arrange in bowl.
- Step 8
Top with flaked salmon, edamame, radishes, spring onions, sesame seeds and nori strips.
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