My Teriyaki Salmon (Quick and perfect for a small dinner party)

I’m a relative newcomer to cooking Far Eastern cuisine, but this dish always goes down a treat and is quick and simple to make!  I would really urge you to give this a go.  The classic combination of soy sauce, ginger and lime makes for a truly perfect marriage with the salmon!

Teriyaki Salmon:

2 Salmon fillets
60ml Mirin
60 ml dark soy sauce
Juice and zest of 1 lime
1 red chilli finely chopped
Grated ginger (medium chunk)
2 Spring onions sliced and some reserved and cut into thin strips for deep frying (keep some of these strips raw)
2 tablespoons rice wine
40g dark brown sugar
Noodles to serve

1. Combine the mirin, soy sauce, lime (juice and zest), chopped spring onion and chopped chilli in a medium sized bowl.  Add the salmon and marinade on each side for 5 minutes.
2. Heat a good glug of sunflower oil in a small saucepan and deep fry the thin strips of spring onion until lightly crisp.
3. Remove salmon from the marinade and fry dry or with a small amount of oil on a high heat for 2 minutes on the bottom side.
4. Flip the salmon, add the combined ingredients from step 1, and fry for a further 2 minutes.
5. Remove the salmon and place on warm serving plates.
6. Add 2 tablespoons of rice wine to the sauce and reduce to a syrupy consistency.
7. Remove the sauce and set aside.  Add the noodles to the pan and cook for 2-3 minutes.
8. Pour the sauce over the plated salmon, garnish with the deep fried and raw spring onion strips and serve with the noodles and a wedge of lime.