Wonderful recipe! I usually serve slices of the salmon (or a whole piece) over a bed of warm dressed rice noodles with some wilted greens sandwiched between. Toasted sesame seeds sprinkled on top makes a lovely finish.
Make the marinade by mixing together the soy sauce, mirin, sake, palm sugar and ginger until the palm sugar has dissolved. Add the salmon fillets and turn to coat. Marinate for 15 minutes.
Heat 1 tbsp vegetable oil in a large frying pan and fry the salmon fillets, skin side down for 4 - 5 minutes. Turn the salmon over and cook for a further 4 - 5 minutes or until cooked and slightly blackended. Set aside.
Add the remaining marinade to the pan and reduce slightly.
Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well.
Heat a little oil in a wok or large frying pan and stir fry the baby pak choi and sugar snap peas until cooked but still retaining their crunch. Add the cooked noodles, sesame seeds and a drizzle of sesame oil. Toss gently.
Serve the salmon with a drizzle of hte reduced sauce and a pile of sesame noodles.
13 December 2012
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