BLACKENED SALMON RAMEN WITH SWEET CHILLI DRESSING

SERVES 4 600g thick skinless salmon fillet salt and black pepper 5 tbsp bottled teriyaki marinade DRESSING 1 tbsp black vinegar or wine vinegar 2 tbsp sweet chilli sauce 3 tbsp fish sauce 2cm piece ginger finely grated TO FINISH 1 litre chicken stock (or stock made with instant dashi stock powder) 4 spring onions oil for cooking the salmon TO SERVE 300g-350g ramen noodles cooked according to packet instructions

Rub the salmon with a little seasoning, place in a sandwich bag, pour in the teriyaki marinade and rub to coat the salmon. Set aside for about an hour.

Mix together the dressing ingredients and set aside.

Pour the stock into a pan and bring to a simmer.

Finely shred the green part of the spring onions and set aside. Cut the white part into short lengths, add to the stock and leave to gently bubble while you cook the salmon.

Heat a nonstick frying pan on the hob until hot.

Remove the salmon from the marinade and rub with a little oil. Place the salmon in the hot frying pan and sear for about 2 minutes each side, adding a tablespoon of the marinade towards the end for extra caramelisation. The salmon will be rare in the middle but, if wished, continue cooking for a couple of minutes more until done to your liking, taking care not to move the salmon about in the pan.

Divide the cooked noodles among 4 bowls and ladle over the stock. Flake the salmon and arrange on top. Drizzle over the reserved dressing and scatter over the reserved spring onion tops. FINISHING TOUCHES Add a sprinkle of toasted sesame seeds, a handful of baby bok choi or spinach and, if wished, half a soft-boiled egg to each bowl.