Teriyaki salmon with mushroom broth

Teriyaki salmon with mushroom broth
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

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.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

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

  1. 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.

  2. 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.

  3. Meanwhile, cook the egg noodles according to the packet instructions, then set aside.

  4. 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.