Chilli salmon & teriyaki noodles

Ingredients

·         2 skin-on salmon fillets (about 125g/4½ oz each)

·         1 small red chilli, deseeded and finely chopped

·         1 tbsp mirin

·         1 tbsp soy sauce

·         ½ thumb-sized piece ginger, peeled and finely grated

·         ½ small pack coriander, chopped

·         140g mangetout

·         2 tbsp teriyaki sauce

·         300g straight-to-wok noodles

Method

1.    Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

2.    Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.