Teriyaki salmon with vegetables and noodles

Continuing with the oriental recipes, today I bring you a very easy recipe to prepare that will surprise our guests with a tasty fusion of flavors. It can be cooked and served in an aluminum Le Creuset saucepan .

Ingredients for 4-5 people:

Salmon Teriyaki:

500 g salmon without skin or bones

2 tablespoons teriyaki sauce

1 tablespoon olive oil

Stir-fried vegetables and noodles:

2 tablespoons of olive oil

1 tablespoon sesame oil

50 g ginger root, peeled and chopped

3 garlic cloves very minced

1 large onion cut into thin slices

1 red bell pepper cut very small

100g sliced ​​mushrooms

200g finely shredded cabbage blanched in hot water for 2 minutes

400g cooked noodles 2 tablespoons soy sauce (Japanese)

1 tablespoon toasted sesame seeds

Preparation:

- Cut the salmon into four pieces on a plate and cover it with teriyaki sauce on top and bottom. Cover the dish with plastic wrap and leave it to marinate in the fridge for 30 minutes. After 30 minutes, remove the excess tariyaki sauce and cook the salmon over medium heat. It should be crunchy and well colored but keep the pink color in the center. We leave the salmon on a plate uncovered to keep it crisp.

- Heat the olive oil and sesame oil in the casserole over medium heat. Add the onion, ginger and minced garlic and sauté for about 4 minutes. Add the peppers and mushrooms and sauté for another 2 minutes. Add the blanched cabbage, cooked noodles, soy sauce and toasted sesame seeds and continue cooking until everything is hot.

- We can serve in the same casserole, slicing the salmon on top of the vegetables and noodles and presenting it directly on the table.