with scallion and spicy chilli flakes
This heart-healthy pescatarian-friendly recipe is good for you but it's also filled with flavour. The perfectly pan-seared salmon matches amazingly with the tangy teriyaki sauce.
Allergens
Utensils
Tags
Salmon
200 grams
Teriyaki Sauce
1 sachet(s)
Udon Noodles
300 grams
Ketjap Manis
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Carrot
2 unit(s)
Scallion
2 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Trim the carrot and halve lengthways. Slice into ½ cm half-moons (no need to peel).
- Trim and thinly slice the scallion.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until softened, 5-6 mins. Add a splash of water, cover and simmer, 4-5 mins.
- With 1 min left to cook, add half the scallion and half the chilli flakes (use less if you don't like spice). Remove from pan when cooked.
- Give the pan a wipe and return to high heat with a drizzle of oil.
- Lightly season the salmon with a pinch of salt and pepper.
- Once hot, place the fish into the pan skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Remove from the pan. Cover to keep warm.
- Return the pan to medium-high heat with another drizzle of oil.
- Carefully separate the noodles and add them to the pan. Cook until warmed through, 1-2 mins.
- Add the veg, teriyaki sauce, ketjap manis and 50ml water (double for 4p).
- Stir together and cook until warmed through and sticky, 1-2 mins.
- Taste and season with salt and pepper.
- Dish up the saucy noodles.
- Top with the fried salmon.
- Garnish with the remaining scallion and chilli flakes.
2480
kJ
Energy (kJ)
593
kcal
Energy (kcal)
18
g
Fat
3
g
of which saturates
78
g
Carbohydrate
24
g
of which sugars
0
g
Dietary Fiber
30.7
g
Protein
0
mg
Cholesterol
3.72
g
Salt
