Sweet salmon a ‘superfood’
Salmon is not only tasty but packed with beneficial omega-3 fatty acids. It is an excellent source of vitamin B12, vitamin D, and selenium and delicious with this sweet and salty teriyaki sauce. The sauce also pairs nicely with chicken!
TERIYAKI-GLAZED SALMON WITH NOODLE SALAD
3 tablespoons soy sauce
1 clove garlic, minced 2 tablespoons rice wine vinegar 1 1⁄ tablespoons brown sugar
1⁄ teaspoon cornflour
150g dried soba noodles (or your favourite fresh or dried Asian noodles)
1 head broccoli, cut into small florets 1 cup frozen, shelled, edamame beans, defrosted
1-2 spring onions, green part only, thinly sliced on an angle (reserve some, to serve)
1-2 baby radishes, very thinly sliced 1 tablespoon toasted sesame seeds
300g boneless salmon fillet (skin on or off)
2 teaspoons sesame oil 2 tablespoons soy sauce Juice of 1 lime
2 tablespoons spring onions, green part only, thinly sliced on an angle
Preheat oven to 200°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
In a small pot, combine all teriyaki glaze ingredients and bring to the boil. Reduce heat and simmer for 1–2
minutes, until sauce has thickened slightly.
Cook noodles according to packet instructions. Drain and run under cold water to stop cooking and set aside.
Pat salmon dry, remove any
Teriyaki sauce can enhance the flavour of salmon.