SALMON TERIYAKI WITH RICE NOODLES

• 2 salmon fillets with skin
• 4-5 tbsps. soy sauce
• 2 tbsps.  honey
• 50 gr. fresh ginger
• 1 clove of garlic
• 1 tbsp. white balsamic vinegar
• 1 tbsp. sesame oil
• Chili flakes
• 2 limes
• Fresh coriander
• 1 green onion
• 1 tsp. sesame
• 400 gr. Rice Noodles

Grind the ginger with a grater or a multi and mush up the garlic, after you remove the green core.

Cut the salmon fillets in two and place them in a deep and narrow pot. In a bowl, mix the minced garlic , ginger, vinegar, sesame oil, soy sauce, chili flakes and honey. Cover the fillets with the marinade and leave them aside to prepare the noodles.

In a large bowl put the noodles and cover them with hot water. Leave for a few minutes, until they get soft.

Heat a non-stick pan and sauté the salmon fillets on both sides for a few minutes.

Add the marinade of the fillets and cook at moderate temperature until the sauce is ready.

Remove the fillets and add the noodles to the center of the pan, drained. Stir lightly and withdraw from the heat.

Add chopped coriander and green onion.

Sprinkle with roasted sesame seeds and serve with slices of lime.