Teriyaki Salmon Salad

The salmon

1. Preheat the oven to 180⁰C. Place the whole salmon on a baking sheet. Brush the salmon generously with Santa Maria Teriyaki sauce, saving some sauce for later. Bake the salmon in the oven for about 25-30 minutes or until the flesh is cooked through and flakes easily with a fork.

2. Prepare the noodle salad:

3. Cook the egg noodles according to the instructions on the package. Rinse them with cold water and drain thoroughly.

4. Slice cucumber, carrots, bell pepper and spring onion thinly sliced. Chop coriander.

5. Place the noodles in a large bowl and add cucumber, carrots, red bell pepper, spring onions, and coriander. Mix well.

6. Add Barbeque Glaze Asian Style Soy to the noodle salad and mix together.

Fry Chips and seeds/nuts

1. Deep-fry Lentil Waves: Heat oil in a deep fryer to about 180-200⁰C. Fry Santa Maria Snack Base Lentil Waves in batches for about 15 seconds until crispy and golden brown. Drain them on paper towels. And season them directly with Umami spice (the spice adheres better if you blend it to a fine powder using a mixer).

2. Toast the nuts or seeds in a dry frying pan until golden brown and fragrant. Let them cool. You can also toast them on a baking sheet in the oven.

Serving

Place the glazed salmon on a serving platter and brush with some of the reserved Santa Maria Teriyaki sauce. Cut the salmon into smaller pieces before serving. Serve it with the noodle salad. Sprinkle with the toasted seeds and nuts. Top with the crispy lentil chips.