Teriyaki Salmon bowl with Chilli relish

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.⁠