Teriyaki Salmon with Udon Noodle
Servings 2
Ingredients
- 600 g (4 x 150g) salmon fillet with skin
- 100 ml Teriyaki sauce for marinating
- 1 tbsp mirin, optional
- 4 tbsps all-purpose flour
- 1 tbsp unsalted butter
- 400 g Udon noodles
- 1 tbsp Teriyaki sauce for frying Udon noodles
Instructions
- Marinate salmon fillets in 100 ml Teriyaki sauce and 1 tbsp mirin for about 30 minutes.
- Take the fillets out and pat dry. Do not discard the sauce.
- Sprinkleone tablespoon of all-purpose flour on one salmon and spread evenly on all sides. Remove the excess flour. Repeat the step for the other three salmon fillets as well.
- Melt two tablespoons of butter over medium heat. Place salmon fillets in the pan, skin down first. When the skin gets brown colour, turn around the salmon fillets.When the fillets are cooked through, move them to the plate.
- Add the marinade sauce to the pan and increase the heat a little bit. When the sauce starts to boil, add salmon back to the pan. Coat the salmon fillets evenly.When the sauce thickens, transfer the fillets to two plates.
- Add one tablespoon of cooking oil to a clean frying pan and heat over medium-high level.Then fry the Udon noodles for one minute. Add one tablespoon of teriyaki sauce and stir-fry for another 30 seconds. Distribute the Udon to the two plates.
- Serve the Udon noodle and salmon fillets immediately.