INGREDIENTS
2 salmon fillets with the skin on
3 tbsp teriyaki sauce
150g (5¼oz) uncooked rice noodles
1 large carrot peeled and grated
3 radishes finely sliced
3 spring onions (scallions) finely sliced
Handful of fresh coriander (cilantro) chopped
3½ tsp lemon juice
1tsp sesame oil
Salt to taste
1 tbsp sesame seeds toasted
DIRECTIONS
- Put the salmon fillets in a shallow bowl and pour on the teriyaki sauce.
- Leave to marinate for 20 mins, making sure to spoon some of the sauce over the fish at least once during that time.
- Cook the rice noodles according to the packet instructions, then drain and place in a bowl.
- Add the carrot through to the salt to the noodles, mix and set aside.
- Heat the grill and then grill the salmon skin side up for 5 mins.
- Turn the salmon over, spoon the marinade over the fish and then grill for up to 5 mins until the fish is cooked through.
- Serve the grilled salmon, sprinkled with the sesame seeds over the noodles.
Source : Recipes From A Pantry
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