A quick & easy healthy meal with crispy skin salmon and a sweet & salty sesame sauce.
For the marinade:
6 tbsp tamari or soy sauce
2 tbsp sake
2 tbsp mirin
1 ½ tbsp rice vinegar
2 tsp honey
2 tsp sesame oil
2 tbsp water
2 pak choi, quartered lengthways
4 spring onions, sliced
1 tbsp toasted sesame seeds
200g buckwheat soba noodles
1 tbsp vegetable oil
Mix all the ingredients for the marinade together in a bowl and place the salmon fillets flesh side down in the marinade for 30 minutes
Meanwhile, boil the noodles according to the packet instructions, you want them to be al dente, then drain and immediately rinse under cold water to remove the extra starch.
Heat the oil in in a large frying pan over a medium heat. Remove the salmon from the marinade and place in the pan skin side down (reserving the marinade) along with the pak choi. Fry for around 3-4 minutes until the skin of the salmon is crispy. Turn the salmon over and cook for a further 2-3 minutes on the flesh side; turn the pak choi throughout cooking to prevent it from burning.
Remove the salmon & pak choi from the pan and set aside. Add the noodles to the pan, followed by the marinade, spring onions & sesame seeds. Toss everything together until it is heated through.
Serve the noodles with the salmon & pak choi, garnish with extra spring onions & sesame seeds