Teriyaki Salmon with Peanuts, Sugar Snap Beans and Rice Noodles

Ingredients

• 4 pieces fresh salmon fillets (with skin, about 150 g)
• 8 tbsp teriyaki sauce (from the Asian grocery store)
• 2 tbsp white sesame seeds
• 2 tsp ginger powder
• 2 tsp cornstarch
• Salt
• 1 tbsp neutral vegetable oil (for frying)
• 250 g fresh sugar snap beans
• 300 g Asian rice vermicelli (5 mm wide)
• 4 tbsp toasted sesame oil
• 1 tbsp freshly chopped chili peppers
• 100 g roasted salted peanuts
• 1–2 limes (juice)
• 2 tbsp freshly chopped coriander leaves
• 1 lime (quartered)

Instructions

1. 1.

   Clean, de‑scale and pat the salmon fillets dry.

2. 2.

   Whisk together the teriyaki sauce, sesame seeds, ginger powder, cornstarch and a pinch of salt in a bowl. Rub the mixture all over the salmon fillets and let them marinate for 20 minutes.

3. 3.

   Heat the vegetable oil in a non‑stick pan just before serving. Sear the marinated salmon skin side down for 3–4 minutes. Remove from heat, flip the fish and cook briefly so it remains slightly translucent and juicy inside.

4. 4.

   Bring plenty of water to a boil in a large pot for the sugar snap bean and peanut noodles.

5. 5.

   Wash the sugar snap beans, trim off the ends with a sharp knife, peel back the skins to the tip, then cut them lengthwise into strips.

6. 6.

   Add the rice vermicelli to the boiling water, season lightly with salt, and cook al dente according to package instructions—watch carefully as they can become mushy quickly.

7. 7.

   While the noodles are cooking, heat sesame oil in a non‑stick pan. Sauté the bean strips over high heat for 1–2 minutes until crisp. Add chopped chili and peanuts.

8. 8.

   Drain the cooked vermicelli, let it drain briefly, then add it to the pan. Toss everything together quickly. Finish with plenty of freshly squeezed lime juice, then stir in fresh coriander leaves. Serve immediately.

9. 9.

   Arrange the bean‑peanut noodles on four plates. Place a piece of teriyaki salmon on each plate and serve with a lime wedge.