Teriyaki Salmon with Tagliatelle
Teriyaki salmon with tagliatelle in a homemade sweet and savoury sauce.
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Ingredients
Rezept 1
- 25 g Salmon
- 15 g Noodles
- 4 Tbsp Sesame oil
- 4 Tbsp Soy sauce (light)
- 2 Tbsp Soy sauce (dark)
- 1 Tbsp Mirin
- 2 Tbsp oyster sauce
- 3 ml Water
- 1 Tbsp Agave syrup
- 1 Handful Sesame seeds
- 4 Stalk Spring onions
- 1 Handful Chili flakes
- 4 Piece Garlic cloves
- 0.5 Piece Lime
- 0.5 Piece Ginger
Preparation
1. Preparation
Finely chop or press the garlic. Grate the ginger to make about 1?2 tbsp, depending on taste. Finely slice the spring onions.
2. Make the teriyaki sauce
Heat sesame oil in a pan or wok and gently fry the garlic and ginger. Lightly caramelise with agave syrup or a little sugar. Add light and dark soy sauce, mirin, oyster sauce, and a little water. Simmer briefly and taste; if it is too salty, balance it with water and agave syrup or sugar.
3. Prepare the salmon
Put the salmon in a container, coat it all over with some of the sauce, and sprinkle with sesame seeds. Cook in the oven at about 220 ?C for 8?10 minutes or in an air fryer at 200 ?C for 10?12 minutes. The centre may remain slightly pink to taste; the salmon will go into the pan afterwards.
4. Cook the pasta
Meanwhile, cook the pasta. Use tagliatelle or similarly wide pasta that absorbs the sauce well. Keep it al dente, as it will finish in the pan. Keep the remaining sauce over low to medium heat.
5. Combine salmon and pasta
When the salmon is ready, add it to the pan. Break it into large pieces, removing the skin first if needed. Add the pasta without rinsing and fold everything together gently. Add the juice of half a lime. After simmering and tossing briefly, add spring onions and chilli flakes. Taste and season if needed.
6. Serve
To serve, place the salmon and pasta in a bowl and top with more spring onions and sesame seeds.