Ingredients
2 tbsp Morella Grove EVOO
2 tbsp of Morella Grove Chilli Relish
250 g salmon fillet 2 instant noodle / ramen noodle cakes
1/2 onion diced
1 garlic clove , finely minced
1 small bunch Chinese broccoli chopped
TERIYAKI SAUCE:
2 1/2 tbsp soy sauce
2 tbsp mirin
2 tbsp cooking sake 1 tsp white
Method
- For the Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved. - Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
- Cook your noodles per the packet directions.
- Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
- Return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add chilli relish and stir through
- Add Chinese broccoli and cook for 1 minute.
- Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse.
- Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.
- Place salmon on top, break into large chunks then toss through.
