How to Make Salmon Ramen

Ingredients

• 1 litre (1¾ pints) reduced-salt vegetable stock
• 1 large garlic clove
• ½ tsp light soy sauce
• 4 skinless salmon fillets, about (140 g) 5 oz each
• ½ tbsp ground nut oil
• 5 oz (140 g) dried fine egg noodles or ramen noodles
• 3½ oz (100 g) baby spinach leaves
• 4 spring onions, chopped

• 2½ tbsp sake
• 2½ tbsp light soy sauce
• 2 tbsp mirin or sweet sherry
• 1 tsp maple syrup
• ½ garlic clove, very finely chopped
• 5 mm (½-inch) piece fresh ginger, very finely chopped

• 3½ oz (100 g) fresh beansprouts
• 1 fresh green chilli, deseeded and sliced
• fresh coriander sprigs

1. Preheat the grill to high. Put the stock in a saucepan, add the garlic clove and soy sauce and bring to the boil.
2. Mix together the ingredients for the glaze and brush one surface of each salmon fillet with the glaze. Lightly brush the grill rack with the oil and cook the salmon under the preheated grill for 4 minutes on one side only. The flesh should flake easily and the centre should remain a bright pink. Remove the fish from the grill and set aside.
3. Cook the noodles according to the packet instructions. Drain and set aside.
4. Remove the garlic from the stock, then bring the stock back to the boil. Drop in the spinach leaves and spring onions and cook until the leaves are just wilted. Use a slotted spoon to remove the spinach and spring onions from the pan and divide them among warmed bowls. Divide the noodles between the bowls, then add a salmon fillet to each. Carefully pour the boiling stock into each bowl.
5. Scatter over the beansprouts, chilli slices and coriander sprigs and serve immediately.