Monday 4 March 2013

Weekend, cardboard volcanoes and Teriyaki Salmon with Miso Noodles and Sprouting Broccoli

I think the first thing that H cooked for everyone when she came back home from a trip to Japan, was Salmon Teriyaki with Pak choi, and it was the first time that I'd ever tasted it. This weekend it was my turn to make it, with miso noodles and steamed sprouting broccoli, that I cooked using just one pan and an oven proof dish. Which is a triumph for someone who usually manages to use every single pot and pan in the cupboard. Hurray for recipes with minimal washing-up, and maximum flavour. I've written the recipe below if you'd like to try it too.

I spent lots of time in my study over the weekend. Which now looks as though a minor paper and cardboard volcano has erupted. The "before" photos are my attempt at shaming myself into tidying it up. I thought if I share just how messy it is with you, I'll be so ashamed that I'd be forced to tidy it all up, for an "after" reveal...Lets see if it works.

Longed-for books arrived in the post on Saturday. The sun came out and the sky was a brilliant blue with hardly the hint of a cloud in sight. 'A' and I went to Cowley Road for a spot of produce and vintage shopping. Watched an air balloon sail overhead and had a coffee and sweet, sweet Turkish pastries. Really too sweet, but we ate a whole box between the two of us, and chatted with the friendly owner of a little Middle Eastern cafe. 

Back in the study Sunday, I caused more cardboard eruptions but got lots of work done, then we drove to London Sunday evening for supper with A's sister and came back much too late for a Sunday night. But not too late to start reading the longed for books, just for a bit...It was a good one...

.....what about yours? 

To make Baked Teriyaki Salmon you will need:

  • One salmon steak or fillet per person
  • Four tablespoons of dark soy sauce per two portions
  • Two tablespoons of Maple syrup or honey per two portions
You may like to add fresh ginger and garlic some recipes use both, also mirin, Japanese rice wine or lime and fresh coriander. But I like just the simple combination of the soy and Maple syrup.

To serve:
  • Noodles of choice, glass or ordinary egg noodles
  • Stock or miso soup to cook the noodles
  • Sprouting broccoli or pak choi

  1. Combine the soy sauce and Maple syrup. You can do this in the oven proof dish that you're going to bake the fish in to cut down on washing up.
  2. Take the fish and place it in the marinade skin side up and leave to absorb the flavours for as long as you can. Coat well.
  3. Preheat the oven to 220c and cook the fish for about ten to fifteen minutes until tender but not over cooked. I like to   check half way through and spoon the sauce over the fish.
  4. Meanwhile cook the noodles according to the instructions if using egg ones I cook them in a saucepan and place a colander on top to steam the green vegetable, covering with the saucepan lid. Steam until tender but still with plenty of bite.
  5. When cooked, drain the noodles. Serve with the salmon and broccoli.

There are lots of different ways to make Teriyaki Salmon some require cooking the sauce in a pan and using sesame oil, then pan frying the fish before combining. But this is the easiest method and by cooking the fish in the sauce this way it reduces to make a lovely sticky glaze. You may also like to sprinkle with a sesame seeds before or after cooking. 


  1. Hi Debbie, following you too. Thanks for following.

  2. You have a lovely home, funny, I thought it was quite tidy!!

    1. Oh thank you Karen...maybe I don't need to tidy up...seems my plan isn't working...:o)

  3. I'm sure you left precious study, I want to see soon the after.
    Thanks for the recipe!

  4. I always look forward to your comments Motse thank you for writing in English. I wish that I could write back in Spanish...maybe one day.
    Have a lovely day.