Teriyaki salmon with mushroom broth
You can make this Asian-inspired noodle soup with teriyaki salmon from Saturday Kitchen in about 10 minutes! It's the perfect dinner for two.
Ingredients
For the teriyaki salmon
- 2 x 200g/7oz fillets of salmon, skin on and de-boned
- 60g/2¼oz light brown sugar
- 50ml/2fl oz light soy sauce
- 1 garlic clove, finely chopped
- 2cm/¾in piece fresh root ginger, peeled and chopped
- 1 tbsp rice wine vinegar
For the broth
- 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water)
- 1 Thai red chilli, chopped
- 2 garlic cloves, peeled and left whole
- 1 stick lemongrass
- 2cm piece of fresh root ginger, peeled and sliced
- 1 tbsp white miso paste
- 2 tbsp red miso paste
- 3 spring onions, sliced
- 100g/3½oz wood ear mushrooms
- 100g3½oz shitake mushrooms
- 100g3½oz enoki mushrooms
- 1 head bok choi
- 1 nest egg noodles
- micro coriander, to garnish
- 1 red chilli, sliced, to garnish
Method
Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes.
To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes.
Meanwhile, cook the egg noodles according to the packet instructions, then set aside.
When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli.
