Asian noodle soup with marinated salmon

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• salt and pepper
• 5 tbsp teriyaki sauce
• 2 cm ginger root
• 2 tbsp rice vinegar
• 2 tbsp chili sauce, sweet
• 3 tbsp fish sauce
• 1 liter chicken broth
• 400 g soba noodles or other Asian noodles
• 1 tbsp sesame seeds
• 2 tbsp oil
• 1 handful of baby spinach

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Light cuisine that warms the soul

Rinse the salmon fillet with cold water, dry, salt, and pepper. Place in a bowl and drizzle with teriyaki sauce and chill for 1 hour. Peel and finely chop the ginger. Mix with rice vinegar, chili sauce, and fish sauce and chill. Bring the chicken stock to a boil. Prepare the noodles according to the package instructions. Toast the sesame seeds without fat until golden brown, then set aside. Pat the salmon dry and fry in hot oil for 6 minutes. Deglaze with the marinade and break into pieces with a fork. Rinse the spinach. Divide the noodles among 4 plates and pour the stock over them. Serve the salmon and spinach on top. Sprinkle with sesame seeds and serve with the sauce.