Teriyaki Salmon

Luisa from the Wednesday's Chef did a post about salmon with hot mustard glaze which I immediately wanted to try until I read that the author hadn't liked it all that much. I settled on miso-glazed salmon instead. Then, somehow, as the afternoon went by, the miso-glazed salmon turned into teriyaki salmon. No, I hardly ever think about food while at work, why do you ask?

Teriyaki salmon with mangetout, radishes and rice noodles (serves 2)

• 240g salmon fillet without skin
• 2 tablespoons teriyaki sauce
• 1 tablespoon olive oil
• 120g rice noodles
• 2 handfulls mangetout
• 10 radishes, thinly sliced
• a little lemon juice
• salt and pepper

Cut the salmon into thin strips and marinate in the teriyaki sauce for about thirty minutes, turning the fish over once. In a small saucepan, heat half of the olive oil and sauté the mangetout and radishes until just done but still crunchy. Season with salt and pepper and add the lemon juice. Cook the rice noodles according to packet instructions. Just before they are done, heat a griddle pan, add the remaining olive oil and very quickly cook the salmon until browned on the outside but still pink and juicy inside. Distribute the rice noodles and the vegetables between two bowls and lay the salmon on top. Eat with chopsticks for heightened fun.