Baked Teriyaki Salmon with Bok Choi Udon Noodle Stir Fry

Fri, 7 January 2022

Baked Teriyaki Salmon with Bok Choi Udon Noodle Stir Fry 

Chef: Kwanghi Chan

Serves 4

Ingredients:
- 4 x 120g salmon (4 thick pieces)
- 2 baby bok choy cut into quarters
- Handful shiitake mushrooms (optional)

Marinate:
- 3/4 cup light soy sauce
- 3/4 cup Mirin- sweet Japanese wine
- 3 tablespoon sesame oil
- 3 teaspoon honey
- 3 teaspoons grated fresh ginger

Wok-fried Udon Noodle:
- Hand full of coriander
- Pinch salt and pepper
- Toasted sesame seeds
- Bunch scallions, sliced thinly
- 10g ginger peeled and sliced thin
- Fresh chilli sliced optional
- Udon noodles Cooked
- 2 Tbsp Soy sauce

Method:
1. Pre Heat oven to 185c
2. Place the Salmon, Bok Choy and optional mushrooms on a parchment paper (or foil-lined) baking sheet.
3. Mix marinade ingredients (soy, mirin, Sesame oil and ginger) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
4. Sprinkle the salmon with a pinch of salt and pepper, then place the tray in the oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it may be done, or need a few more minutes - so remove it if you need to - thinner cuts will cook faster. At this point, you could remove the fish and Bok Choi, giving the Bok Choi a little toss first – or simply continue baking a few more minutes, until the bok choy is just tender (yet green and vibrant and crisp).
5. Wok Cook the udon noodles and the shiitake Mushrooms in a heated wok and add in all the ingredients stir fry on medium heat for 5mins & Divide among 4 bowls with heated and cooked rice noodles
6. Please the salmon and bok choi and scallions on top.
7. Sprinkle the bowl with toasted sesame seeds and some of Kwanghi's CHANCHAN Black Garlic Peanut Chilli Rayu for more heat & spice.