Salmon teriyaki with noodles and veg

We used to make teriyaki using loads of different ingredients but over the years have ended up adapting the recipe and making it as simple as possible. The actual teriyaki sauce has only three ingredients but is incredibly tasty. 

The teriyaki sauce doesn't have to be eaten with salmon, noodles and veg - but this is a favourite for us. It can be used in lots of ways. 

As with most of our recipes, any of our honey types will work well with this, but the spring flower works particularly well as it has a slightly thicker texture. 

What you'll need (serves 2):

  • Two salmon fillets
  • Two nests or blocks of egg noodles (we use dried but fresh is fine)
  • One medium/large carrot
  • One medium/large courgette.

For the teriyaki sauce (we are quite flexible with measurements on this and tend to guess a bit):

  • One large garlic clove (use a bit more if they're small)
  • Two tablespoons of Yorkshire Hive honey
  • Four tablespoons of soy sauce (light or dark is fine - we use a mix of both if we have them available).

How to make

Put the honey and soy sauce into a small saucepan. Peel and crush (or finely chop) the garlic clove(s) and add that too. 

Mix the ingredients and heat at a low temperature - after a while the sauce should start to feel a bit thicker and will be slightly sticky. If it stays runny after about ten minutes then take it off the heat and leave for a few minutes and it'll start to thicken up. 

Next take the two salmon fillets and coat the top and sides with about half of the teriyaki mix (a pastry brush works well for this). Then loosely wrap the salmon in foil (try and make sure the foil isn't touching the top of the salmon). 

Bake in the oven (200C/180C fan/gas mark 6) for about 20 minutes. About halfway through baking, add a little more sauce to the salmon (still keeping some of it back).

Whilst the salmon is in the oven, cook the noodles according to the pack instructions.

Use a veg peeler to cut the carrot and courgette into thin strips - then add these to the noodles a couple of minutes before the end of the noodles' cooking time. Because they will be so thin they won't take much cooking.

Once the noodles and veg are cooked, drain the water (if you used dry noodles) and then stir through the last little bit of teriyaki. If the teriyaki sauce is too thick and sticky at this point, just add a little bit of hot water first to loosen it. 

Split the noodle/veg mix into two dishes and then top each one with a piece of the cooked salmon once it's done.