Teriyaki salmon with udon salad
Ingredients
- 1/3 cup (80ml) light soy sauce
- 2 tablespoon oyster sauce
- 1/3 cup (80ml) mirin
- 2 tablespoon sake
- 2 teaspoon caster sugar
- 4 180g salmon fillets, skin on
- 2 teaspoon vegetable oil
- 180 gram dried udon noodles
- 2 teaspoon sesame oil
- 2 tablespoon thinly sliced garlic chives
- 2 (260g) lebanese cucumbers, seeded, cut into matchsticks
- 3 green onions, thinly sliced
- 1 toasted sesame seeds
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