2 salmon fillets
4-5 tbsp dark soy sauce
1 lime, zest and juice
1 small red chilli
2 tbsp maple syrup
1 garlic clove, finely chopped
Ginger – end of thumb sized piece, finely chopped
1 sheet of egg noodles
Small bunch of coriander, chopped
1 tbsp sesame oil
Extra lime juice
Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.
Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce pan.
Cook and drain the noodles according to the packet instructions, then add the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with chopped coriander sprinkled on top.