Best Teriyaki Salmon Noodle Salad Recipes

Teriyaki Salmon and Soba Noodle Salad image

Provided by gailanng

Time 2h8m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup soy sauce
1/2 cup sake or 1/2 cup dry sherry
2 garlic cloves, minced
1 inch fresh ginger, sliced into thin rounds
3 tablespoons brown sugar
2 scallions, sliced thin
2 garlic cloves, minced
2 tablespoons rice vinegar
1/2 cup orange juice
2 teaspoons dark sesame oil
2 tablespoons marinade (recipe above)
1 lb another firm fish, like mahi mahi or 1 lb sea bass
8 ounces soba noodles (Japanese buckwheat noodles)
4 ounces fresh spinach
3 carrots, scraped and cut into matchsticks

Steps:

To Make the Marinade: combine all ingredients in a small saucepan, bring to a boil, and then lower heat and simmer for 5 minutes. Strain to remove solids and refrigerate until ready to use (you will be using 2 tablespoon of the marinade in the dressing).
To Make the Dressing: Whisk together the dressing ingredients with two tablesploons of the marinade and set aside.
At least two hours before serving: place the fish in a baking dish and pour on 1/3 cup marinade.
To Finish the Dish: Preheat broiler on high.
Start boiling water for the soba.
Line four plates with spinach.
When the broiler is ready, put in the fish (using an oven-proof pan). Turn after 4 minutes, adding more marinade. Cook for another 4 minutes or until the fish flakes easily and turns opaque.
When the water boils, add the soba and carrots. Be sure to only cook for the time noted in the package direction - do not overcook.
When ready, drain the soba and carrots and rinse with cold water, drain again and set aside in a mixing bowl. Toss with the dressing.
To serve, mound the soba and carrots on the spinach and place the fish in the center.

Nutrition Facts : Calories 502, Fat 8, SaturatedFat 1.4, Cholesterol 52.1, Sodium 2609.1, Carbohydrate 66.4, Fiber 2.6, Sugar 15.8, Protein 37.2

Teriyaki Salmon Noodle Salad image

Provided by taylorrobe

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

Marinade the salmon in the teriyaki marinade for at least 1 hr, preferably overnight
heat the rice wine vinegar, water and ginger in a saucepan and simmer for 2 mins
strain the rice wine vinegar sauce into a large salad bowl
add the spring onions cucumber, noodles, coriander, chilli, soy sauce, sesame oil, sesame seeds and baby spinach and mix. the spinach will wilt down with the heat of the noodles and so can be added gradually so as to fit in.
fry the salmon in the frying oil on a medium heat skin side down initially for a couple of minutes turning occasionally until done. note the salmon will colour quickly, this is a good taste
present the salmon on a bed of the noodle salad