Fresh and flavorsome, this simple Salmon Teriyaki noodles is a great go to midweek meal for two.
3 tbsp. soy sauce
1 tbsp. clear honey
1 garlic clove, finely chopped
1/2 tbsp. rice wine vinegar
1/2 tbsp. toasted sesame seed oil
1 small piece of ginger, grated
70g carrot peeled and very thinly sliced or julienned
75g asparagus chopped in half and length ways
75g baby sweet corn, chopped length ways
2 x 135g salmon fillets
100g whole-wheat noodles
2 spring onions, slice into matchsticks
1/2 tbsp. sesame seeds
Fresh coriander, chopped (approximately 20g)
Fresh chilli, sliced
Preheat the oven to 200C.
Create 2 tin foil sheets large enough to comfortably wrap each salmon fillet into a parcel.
Divide the chopped vegetables within each tin foil sheet.
Now add a salmon fillet on top of each vegetable pile and turn up the edges of the tin foil sheet so that you can pour on the sauce with out it running everywhere.
Make your teriyaki sauce, mix together the soy sauce, rice wine vinegar, sesame oil, honey, garlic and ginger.
Divide your sauce over the salmon fillets and then pull up the sides of each parcel and seal tightly leaving a little space in the parcel for air to circulate. Pop in the fridge for up to a day prior to cooking or cook immediately.
Place parcels on a baking sheet in the oven for 20 minutes until the salmon is cooked through.
Meanwhile cook the whole-wheat noodles according to the packet instructions.
To serve place a heap of noodles on the plate followed by the vegetables and salmon. Drizzle with the cooking juices and add chopped coriander, chilli, spring onions and sesame seeds if you wish.
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