This is a big statement but this might be our favourite meal! Every time we make it, it’s demolished in minutes. It’s just so good.

I was inspired by Madeline Shaw’s teriyaki salmon and buckwheat noodle recipe but have created a simplified version with extra veggies. Here’s my take on it.

Serves 2

Ingredients

2 salmon fillets
2 tbsp of soy sauce or tamari
1 tbsp of grated ginger
1 tbsp of honey
1 crushed garlic clove
Noodles for 2 people (your choice of noodles, I tend to use wholewheat)
1 tbsp of coconut oil or butter
1 red chilli
2 spring onions
A bag of spinach
Handful of coriander
Sriracha (optional)

Method

1. Mix the soy sauce (or tamari) with the grated ginger, crushed garlic and honey. Pour this mixture over the salmon and let this sit to marinate. I often make it a couple of hours earlier to give it time to infuse but you could just leave it for 10/15 minutes.
2. Grab a large sauce pan and add a tbsp of coconut oil. Once melted get the pan up to a medium heat, fry the salmon 4 minutes skin side down then flip and fry for another 3 minutes. Try and get a good amount of crisp on your salmon skin!
3. While this is cooking chop your chilli and spring onions and put to one side.
4. Take the salmon out of the pan and keep warm in the oven.
5. Cook your noodles according to the instructions on the packet, the ones I use take 5 minutes which gives me enough time to follow the next couple of steps while they’re cooking.
6. Add the chilli and spring onions to the salmon pan and cook for a minute before adding the spinach. Cook this down for around 3 minutes until wilted.
7. Add your noodles to the frying pan with some soy sauce and stir well.
8. Plate up your noodle and spinach mixture before adding the salmon fillet on top with a sprinkling of coriander.
9. Serve with lime wedges and a good dose of sriracha if you like an extra kick!