Salmon & Golden Noodles

This is many of our au pairs’ all-time favourite.

The original recipe comes from the book by Monica Ahlberg “Vardags Mat“.

Here is my own version. The main difference is that the Teriyaki marinade is homemade. It’s ok to use a ready one but they are often too sweet. This one also has an extra added zing of ginger juice.

Ingredients

Teriyaki marinade

• 4 tbsp Soya sauce
• 2 tbsp white wine (or better: mirin)
• 2 tbsp rice vinegar (or white wine or cider vinegar)
• 1 tbsp honey (or sugar or agave syrup)
• 2-3 cm ginger root, grated and pressed (juice only)

Salmon

• Skinless salmon slices: frozen or fresh, approx. 150g / person (200g if with skin, then remove)
• Sesame seeds, white and black, roasted

Noodles

• approx. 80-100g egg noodles / person (chinese egg noodles or tagliatelle)
• saffron (powdered works best) dilute in a few drops of pasta water
• olive oil

Serve with

• Green asparagus, fresh or frozen
• Hot and spicy sweet chile sauce

What to do

1. Mix the marinade and marinate the fish at room temperature for at least 30 minutes
2. pre-heat the oven at 120°C
3. let the asparagus thaw at room temperature
4. boil the water
5. put the salmon in an ovenproof dish
6. heat the sesame seeds in a pan, stay close by (they burn quickly), max. 2 minutes
7. sprinkle the sesame seeds over the salmon
8. put the salmon in the oven and cook for 12 minutes
9. meanwhile, cook the pasta (4 minutes)
10. slightly chargrill the asparagus (start earlier if they are still frozen)
11. when the pasta is cooked, drain, mix first with the saffron then add olive oil
12. serve on individual plates with
    1. a nest of noodles
    2. a slice of salmon
    3. charred asparagus on the side
    4. sweet chile sauce on the other side