Teriyaki Salmon with Soba Noodle Salad

Ever felt too lazy to go out and eat or just too lazy to slog in the kitchen for too long. This is another winning recipe from Chef Gordon Ramsay.Easily put together in 30 minutes . Try it and tell me how you like it.

Teriyaki Salmon

I just love eating salmon and the flavour is definitely enhanced with 2 hours marination but 20 minutes did fine by me .


  • 2 cm piece of fresh ginger, finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 3 tbsp. soy sauce
  • 2 tbsp. maple syrup
  • 1 tbsp. mirin ( rice wine )
  • olive oil
  • 4 salmon fillets ( about 500g in total)
  • sea salt and freshly ground pepper

Put the ginger and garlic into a bowl and mix with soy sauce, maple syrup, mirin and a drizzle of olive oil

Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate up to 2 hours, but 20 minutes works good too.

Place a large frying pan over a medium heat and a dash of oil. When hot , add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.

Serve the salmon on individual plates , spooning over any remaining teriyaki sauce left in the pan.

Soba Noodle Salad

Serve this with some protein on the side , which can be the Teriyaki salmon or Sweet and sour  chicken

  • 300g soba noodles
  • 100g kale, stalk removed, leaves shredded or torn ( you can also use kalian)
  • 150g sugarsnap peas, topped and tailed, halved lengthways
  • 3 carrots peeled and sliced into ribbons ( use a vegetable peeler)
  • 2 spring onions, trimmed and finely chopped
  • 3 cm piece of ginger, peeled and finely sliced
  • 1 tbsp. sesame oil1-2 tbsp. rice vinegar
  • 1- 1 1/2 tbsp. soy sauce
  • juice of 1/2 lemon
  • 1 sheet of nori seaweed, finely sliced (optional-but it really gives depth to the dish)
  • sea salt and freshly ground black pepper

Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, sugarsnap peas and carrots to the pan to blanch. Drain once noodles are tender.

Add all the remaining to the noodle mixture, season with little salt and pepper, stir well and serve


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