Ingredients
2 Salmon fillets
3 tbsp Obento Japanese Soy Sauce
3 tbsp Obento Japanese Seasoning Mirin
180g Hakubaku Udon Noodles
1 Red chilli, finely chopped
2 stalks Spring onions, finely chopped
Large handful baby spinach leaves
1 bunch Coriander, leaves picked and stems finely chopped
1 tbsp Vegetable oil
2 tsp Sesame seeds, briefly toasted in a hot, dry frying pan
1 Lime
Dressing
2 tsp Yeo’s Pure Sesame Oil, for dressing
2 tsp Obento Japanese Soy Sauce
1 Lime, juiced
Method
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Combine the salmon, soy sauce and mirin in a shallow bowl, toss until they are well coated. Marinate for 2 hours or if preferable, overnight in the fridge.
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Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, ensuring that the noodles are still warm.
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Combine the dressing ingredients in a large bowl and toss the noodles through.
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Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
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Remove the salmon from the marinade, season with salt and pepper and place them on the rack in Air Fryer, skin-side down. 160 degrees for 4 minutes.
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Turn over and fry on the other side for 6 minutes on 220 degrees.
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Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.
