Teriyaki salmon with noodles

Serves 4 — 3 tbsp teriyaki sauce

— 1 tbsp clear honey

— 1 garlic clove, chopped

— ½ tsp ground ginger

— 4 salmon fillets, skin on

— 120g dried medium

egg noodles

— 1 tsp toasted sesame oil

— 5 spring onions, trimmed

and finely sliced

— 120g sugar snap peas,

trimmed

— 2 tsp sesame seeds

— ½ x 28g pack fresh

coriander, leaves only

— 1 lime, cut into wedges Preheat the oven to 220C/ gas mark 7.

Combine the teriyaki sauce, honey, garlic and ginger in a small saucepan and simmer for a couple of minutes until thickened.

Brush the teriyaki marinade over the salmon fillets. Put the fish, skin-side down, in a foil-lined roasting tin and leave to marinate for five minutes. Bake in the oven for 10 minutes, until the fish is opaque, then brush with a little more of the dressing.

Meanwhile, cook the noodles according to the packet instructions and drain.

Warm the sesame oil in a frying pan, then add the spring onions, sugar snap peas and sesame seeds, and sauté for one minute. Stir in the cooked noodles and coriander leaves.

Spoon the noodles and vegetables on to plates, top with a salmon fillet and serve with lime wedges.