Salmon Teriyaki with Sesame Pak Choi Noodles

I know salmon teriyaki is a staple midweek meal in most people’s households (or it is in mine anyway) but this is my version of the classic dish. It’s all about the marinade and making sure the salmon fillets have time to soak up all those flavours before it’s cooked. So quick, so simple, so healthy and packed with flavour.

Serves 3-4
1. First make the marinade. Combine 2 tbsps light soy sauce, 2 tbsps dark soy sauce, 1 tbsp honey, 2 tbsps mirin, 1 tbsp rice wine vinegar, 1 tbsp white miso paste and the juice of two limes in a bowl. Mix well and leave the salmon fillets to sit in the marinade for no longer than 30 minutes.
2. When 30 minutes are up, remove the salmon from the marinade and place in a lined roasting tray skin side down. Sprinkle with salt and pepper and roast for 10-15 minutes at 200C/180C fan depending on the thickness of your fillets. Reserve half of the marinade for the noodles and gently reduce the other half in a pan until syrupy.
3. Meanwhile grate a thumb sized piece of ginger and three garlic cloves and fry in a wok in 1 tbsp sesame oil. Add the sliced white part of a bunch of spring onions before adding the pak choi.
4. Once the pak choi is charred add a couple of large handfuls of sugar snap peas. Add some cooked noodles to the vegetables with the reserved marinade. Stir well until the noodles are coated in the sauce.
5. Remove the salmon from the oven and brush over the reduced marinade until the fillets are well coated. Place them under a hot grill for a couple of minutes until slightly blackened on top.
6. Add a bunch of roughly chopped coriander, a drizzle of sesame oil, the green part of the spring onions and a squeeze of lime to the noodles. Place the fillets on top and drizzle with any of the reserved marinade. Top with toasted sesame seeds, a finely sliced red chilli and more coriander.