Glazed salmon with coriander udon noodles

Carolyn Robertson

Noodles

3 cloves	Garlic, peeled
400 g	Udon noodles
2 cm	Fresh ginger, peeled
1 cup	Fresh coriander, tightly packed
¼ cup	Vegetable oil, use peanut, sunflower or canola oil

Salmon

¼ cup	Light soy sauce
650 g	Boneless salmon fillets, cut into 4 portions (Main)
¼ cup	Mirin
2	Limes, halved to garnish

Directions

1. For the noodles, cook in boiling salted water for 1-3 minutes or according to packet instructions until just tender. Drain well.
2. Process all dressing ingredients together to form a smooth paste.
3. Season with salt and pepper to taste and toss dressing through the noodles. Udon noodles can be served hot or cold, as preferred.
4. For the salmon, remove the fine pin bones from the salmon or ask your fishmonger to do this.
5. Place salmon portions in a ceramic dish. Mix soy sauce and mirin together and pour over salmon.
6. Cover and refrigerate to marinate for 1-4 hours, turning once during this time.
7. Heat a frying pan, add a little oil and cook salmon portions for 1-3 minutes on each side (depending on thickness of portions). This will cook the salmon to medium-rare (or cook a little longer if your preference is for well done).
8. Serve salmon on top of a pile of noodles with lime halves to squeeze over.