Chili salmon and teriyaki noodles

• skin‑on salmon fillet↗2

  (about 125 g/4.1 oz each)

• small red chili↗1

  seedless, finely chopped

• mirin↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• ginger the size of a large finger½

  peeled and finely grated

• small pack of coriander½

  chopped

• mangetou↗140g g
• teriyaki sauce↗2 tbsp tbsp
• straight‑to‑wok noodles↗300g g

Step-by-step instructions

1. 1

   Preheat oven to 190°C/170°C with convection/gas 5 or preheat an air fryer to 180°C for 4 minutes. Line a baking sheet with parchment. Place the salmon skin‑side down in the oven or air fryer. Mix the chili, mirin, soy sauce, ginger and coriander and pour this mixture over the salmon. For the oven method bake the salmon 12‑15 minutes until just done. For the air‑fryer method cook the salmon 8‑10 minutes until just done.

2. 2

   Heat a large skillet or wok and stir‑fry the mangetou with 1 tbsp water for 2 minutes until soft but still a little crisp. Add the teriyaki sauce and noodles, heat through. Divide between 2 plates and place the salmon on top.