Teriyaki salmon, glass noodles with fennel & peanut sauce

 Teriyaki salmon, glass noodles with fennel and peanut sauce

Teriyaki salmon, glass noodles with fennel and peanut sauce

Servings: 2
Time: 40 min

Ingredients:

  • 500 g salmon fillet, cut in portion sizes
  • 1 tbsp teriyaki sauce 
  • 1 tbsp sesame oil
  • 2 tbsp Japanese soy 
  • 3 tbsp peanut butter  
  • 2 tbsp water 
  • 50 g (1,7 oz) rice noodles (uncooked)
  • 0,5 fresh fennel
  • 0,5 red onion
  • 20 g (0,7 oz) peanuts, finely chopped
  • a few sprigs of coriander

Instructions: 

  1. Marinate the salmon for at least 30 min in teriyaki sauce, sesame oil and half the soy. Preheat the oven to 200 C / 392 F and bake the salmon for approximately 20 min or 55 C / 131 F in core temperature. 
  2. Add peanut butter and water to a sauce pan. Heat up and add the rest of the soy. Stirr into a smooth sauce. 
  3. Boil some water. Soak noodles in hot water for 15 min. Drain and get rid of excess water. 
  4. Slice the fennel and onions. Heat some sesame oil and fry lightly until softened. Combine with the noodles in a bowl. 
  5. Serve the salmon together with the glass noodle salad, peanut butter sauce and top with some chopped peanuts and coriander.