Glazed salmon with coriander udon noodles
( SERVES 4 )

NZ Herald 18/4/2005

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

400 g	Udon noodles
3	Garlic cloves, peeled
2 cm	Fresh ginger, peeled
1 cup	Fresh coriander, tightly packed
¼ cup	Vegetable oil, use peanut, sunflower or canola oil
1 to taste	Salt & freshly ground pepper

6.45 kg	Boneless salmon fillets, cut into 4 portions
¼ cup	Light soy sauce
¼ cup	Mirin
2	Limes, halved to garnish

Noodles: Cook noodles in boiling salted water for 1-3 minutes or according to packet instructions until just tender. Drain well.
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: 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.
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).
Serve salmon on top of a pile of noodles with lime halves to squeeze over.