This week at Season’s Eatings we’ve definitely noticed it hotting up outside. We’ve also discovered this simple, speedy supper this week that is both healthy and light, so won’t do too much damage to those abs you’ve been chiselling at the gym (or not).
This is teriyaki salmon with sesame noodles and sugar snaps. It’s great as either a lunch or evening meal and the recipe can be easily multiplied up if you need to make it for more than one.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 1 garlic clove, chopped
- ½ tsp ground ginger
- 1 salmon fillet (skin on)
- 1 packet straight-to-wok noodles
- 1 tsp toasted sesame oil
- 1 salad onions, trimmed and finely sliced
- 120g trimmed sugar snap peas
- 2 tsp sesame seeds
- 1 lime, cut into wedges
- 3 tbsp teriyaki sauce
- 1 tbsp clear honey
- Pre-heat your oven to 220ºC. In a small saucepan, combine the teriyaki sauce, honey, garlic and ginger and over a low heat, simmer for 5 minutes until thickened (it should be bubbling a little but not too intensely).
- Line a small baking dish with tin foil (this helps with the washing up later), and place your salmon fillet in this.
- Brush over the salmon fillet with the teriyaki sauce and leave to marinate for 5 minutes.
- Transfer to the oven and bake for 10 – 12 minutes.
- Meanwhile, warm the sesame oil in a frying pan (medium heat) in which you should sauté the salad onions, sugar snap peas and sesame seeds for 2 minutes before adding the straight-to-wok noodles and heating through for a further 2 minutes.
- Serve the noodles and salmon with the lime wedges as a garnish.