Julie Le Clerc: Glazed salmon with coriander udon noodles

Picture / Carolyn Robertson

Serves 4

Noodles

400g udon noodles
3 cloves garlic, peeled
2cm piece fresh ginger, peeled
1 cup tightly packed fresh coriander leaves
1/4 cup vegetable oil, such as peanut, sunflower or canola oil
sea salt and freshly ground black pepper to taste

1. Cook noodles 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. Season with salt and pepper to taste and toss dressing through the noodles. Coriander udon noodles can be served hot or cold, as preferred.

Salmon

650g fresh salmon fillet, cut into 4 portions
1/4 cup light soy sauce
1/4 cup mirin
2 limes, halved to garnish

1. Remove the fine pin bones from the salmon or ask your fishmonger to do this. Place salmon portions in a ceramic dish. Mix soy sauce and mirin together and pour over salmon. Cover and refrigerate to marinate for 1-4 hours, turning once during this time.

2. 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).

3. Serve salmon on top of a pile of noodles with lime halves to squeeze over.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.