Salmon with lemon and coriander noodles

Serves: 4

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Total Time: 25

Prep Time: 5

Cook Time: 20

• 2 tablespoon(s) teriyaki marinade, or use dark soy sauce
• 1 teaspoon(s) sugar
• juice of 1 lime
• ½ bunch coriander, chopped
• 4  salmon fillets, with skin on (use wild salmon if available)
• 2 tablespoon(s) vegetable oil
• 250g/9oz vermicelli rice noodles (they may be called fine rice noodles)
• splash soy sauce
• zest of ½ lemon (best to use a micro plane if have one or a fine grater)
• ½ bunch coriander, finely chopped
• 250 gram(s) pack chestnut mushrooms, sliced
• 200 gram(s) pack pak choi

Method

1. In a bowl, mix together teriyaki marinade, sugar, lime juice, coriander and a pinch of sea salt. Add salmon and spoon over mixture. Pop in fridge for 30 mins or overnight.
2. In a frying pan, heat 1tbsp oil and add salmon, skin side down. Cook for about 6-8 mins, till nicely coloured, then carefully turn and cook the other side for 6-8 mins. Pop to one side and keep warm. In a large bowl, add noodles and pour over boiling water. Leave to stand as per packet instructions, then drain and add soy sauce, lemon zest and coriander. Stir well to combine.
3. In a large frying pan, heat remaining oil and add mushrooms, season with black pepper and cook till mushrooms start to release their juices. Add pak choi and cook briefly, till leaves begin to wilt. Transfer to serving plate and top with salmon. Serve with the prepared hot noodles.
4. TIP You could leave the salmon to marinate all day. In fact, it will almost cook in the lime juice, so it will need very little pan-frying.

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