Prep Time 12 minutes
Cooking Time 15 minutes
4 skinless salmon fillets (5 oz each)
2 tsp toasted sesame oil
4 green onion, thinly sliced
1 1/2 cups hot vegetable stock
2 tbsp light soy sauce
3 tbsp miso paste
1 tsp brown sugar
10 oz ready cooked udon noodles
4 heads baby bok choy, halved lengthwise
3 tbsp sake or vegetable stock
1 tsp dark soy sauce
3 tbsp light soy sauce
2 tbsp sugar
1 tbsp honey
2 tbsp brown sugar
Make the teriyaki sauce. Put all the ingredients in a small saucepan and stir over medium heat until the sugar has dissolved. Increase the heat a little and simmer for 5 minutes, until thickened. Set aside to cool.
Rub the teriyaki sauce over the salmon fillets and arrange them in an ovenproof dish. Cook under a preheated broiler for 4 to 5 minutes on each side, basting occasionally. Remove and set aside.
Heat the sesame oil in a frying pan and stir-fry the green onions for 2 minutes. Add the stock, soy sauce, miso paste and sugar, stirring to dissolve. Simmer gently and add the noodles and bok choy and cook for 2 minutes, until the leaves have wilted.
Serve immediately with grilled salmon.