Dinner
Grilled Teriyaki Salmon & Soba Noodles
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Looking for something new to make for dinner? These Grilled Teriyaki Salmon and Soba Noodles are full of flavour and so simple to make.
Compatible with
Cooking mode
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- 60g agave nectar
- 40g coconut sugar
- 5 tbsp tamari
- 2 tbsp cooking sake
- 170g gluten-free buckwheat soba noodles
- 2 spring onions (finely chopped)
- 1 tsp garlic paste
- 2 x 240g salmon fillets
- Toasted sesame seeds (optional)
Utensils
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Step 1
Add the agave nectar, coconut sugar, tamari, and cooking sake to a small plan. Bring to a simmer on low heat and cook for 5 minutes. Leave to cool. Reserve 4 tablespoons of the sauce for the fish and set to one side.
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Step 2
Cook noodles in a large pan of boiling water for 2 to 3 minutes or until tender. Drain and refresh under cold water. Stir in spring onions and garlic paste followed by the remaining teriyaki sauce.
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Step 3
Toss the salmon fillets in the reserved 4 tablespoons of teriyaki sauce and set to one side.
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Step 4
Insert the grill plate into the cooking pot and closet the lid. Select GRILL, set the temperature to HI, and cooking time to 4 minutes. Select START/STOP.
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Step 5
When the unit prompts to add food place the fillets skin side down and cook for 2 minutes. Glaze with any left over teriyaki marinade before flipping and cooking a further 2 minutes. Remove from the grill and place foil over the top, leaving to rest for a couple of minutes.
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Step 6
Serve with the noodles, green vegetables, and a sprinkle of toasted sesame seeds if you wish.
