Yakitori Atlantic Salmon with Udon Noodles.
I adore this, easy, quick, good for you, yummy. This quantity will serve 3.
Don’t use farmed salmon, the fish doesn’t have a nice life AND it’s probably bad for you.
450gms Atlantic Salmon fillets – the tail has least bones if you need to pull out those the fishmonger missed.
400gms fresh Udon noodles (you may have to rinse or soak a bit, follow packet instructions)
lots of washed baby spinach – a packet per two people
1 Tablespoon olive oil
1/4 cup mirin
1/4 cup Japanese soy sauce (I use Tamari by preference)
2 teaspoons sesame oil
grated or finely chopped ginger.
2 tablespoons sesame seeds, toasted.
Preheat the oven to 220°C.
Combine mirin, soy, sesame oil and ginger and brush over salmon.
Bake in paper-lined dish for 5-10 minutes, it really depends on thickness of salmon. You want it undercooked for now. Break salmon into chunks.
Stir-fry noodles in a hot wok, adding sesame seeds (reserve some) and remaining marinade.
Cook for 2 mins and add spinach. When spinach has softened add salmon, stir gently so as not to break up the pieces of fish. Serve with reserved sesame seeds on top.
When I last made this I forgot I didn’t have any ginger and added lemon juice ‘instead’ right at the end. A perfectly adequate variation. Nor are udon noodles a deal-breaker here. Tonight I used rice noodles, soaked in boiling water while the fish was in the oven.