2 skin-on salmon fillets (about 125 g)
1 small red chilli, deseeded and finely chopped
1 tbsp mirin
1 tbsp soy sauce
½ thumb-sized piece ginger, peeled and finely grated
½ small pack coriander, chopped
140 g snow peas
2 tbsp teriyaki sauce
300 g straight-to-wok noodles
- Heat oven to 190C/170C fan. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.
- Heat a large frying pan or wok and cook the snow peas with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.