Teriyaki Salmon with Spinach and Noodles

Serves: 4

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Total Time: 16

Prep Time: 10

Cook Time: 6

• 550 gram(s) (11?4lb) salmon fillet
• 3 tablespoon(s) teriyaki sauce
• 3 tablespoon(s) light soy sauce
• 2 tablespoon(s) vegetable oil
• 1 tablespoon(s) sesame oil
• 1 tablespoon(s) chopped fresh chives
• 2 teaspoon(s) grated fresh root ginger
• 2  garlic cloves, crushed
• 350 gram(s) bag baby spinach leaves
• 3 package(s) yakisoba noodles
• 1 handful Furikake seasoning

Method

1. Cut the salmon fillet into 1cm (1?2in) slices. Gently mix with the teriyaki sauce, then cover, chill and leave to marinate for 1hr.
2. Mix together the soy sauce, 1tbsp vegetable oil, sesame oil, chives, ginger and garlic. Set aside.
3. Heat rest of the vegetable oil in a wok. Lift salmon from the marinade and add to the pan. Cook over a high heat until lightly coloured. Push to side of pan.
4. Add the spinach, cover and cook for 2min over a high heat until wilted. Push to the side of the pan and add the noodles, along with 6tbsp water and the seasoning sachets from the noodle packets. Cook, stirring, until the noodles have loosened and warmed through. Add the soy sauce mixture and stir to combine, mixing in the spinach as you do so but leaving the salmon at the side of the pan.
5. Divide the noodles among four deep bowls, then lay salmon on top. Sprinkle with furikake seasoning and serve.

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