Salmon Teriyaki with Udon Noodle
2 Salmon fillets
3 tbsp Obento Japanese Soy Sauce
3 tbsp Obento Japanese Seasoning Mirin
180g Hakubaku Udon Noodles
1 Red chilli, finely chopped
2 stalks Spring onions, finely chopped
Large handful baby spinach leaves
1 bunch Coriander, leaves picked and stems finely chopped
1 tbsp Vegetable oil
2 tsp Sesame seeds, briefly toasted in a hot, dry frying pan
2 tsp Yeo’s Pure Sesame Oil, for dressing
2 tsp Obento Japanese Soy Sauce
1 Lime, juiced
Combine the salmon, soy sauce and mirin in a shallow bowl, toss until they are well coated. Marinate for 2 hours or if preferable, overnight in the fridge.
Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, ensuring that the noodles are still warm.
Combine the dressing ingredients in a large bowl and toss the noodles through.
Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
Remove the salmon from the marinade, season with salt and pepper and place them on the rack in Air Fryer, skin-side down. 160 degrees for 4 minutes.
Turn over and fry on the other side for 6 minutes on 220 degrees.
Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.