Salmon and rice noodle salad (4p)

600 g salmon filet

1 table spoon furikake (sesame seeds and alga)

0,5 table spoon sea salt

1 zucchini

2 red onions

150 g sugar snaps

200 g rice noodles

70 g fresh spinach

Teriyaki sauce

0,5 dl light soya

0,5 dl sweet chili sauce

3 table spoons brown sugar

0,5 dl rice vinegar

1 table spoon fresh grated ginger

1 table spoon sesame oil

0,5 table spoon corn starch

Coriander mayonnaise

1 egg

2 tea spoon Dijon mustard

1,5 tea spoon lime juice

2,5 dl neutral oil

50 g fresh coriander

salt and pepper

Boil all the ingrediencies for the teriyaki sauce, except the corn starch, in a saucepan. Boil for 3 minutes. Resolve the starch in some water and add to the sauce. Whisk and let cool.

Add the egg, mustard and lime juice in a mixing bowl. Add the oil in drips during powerful whisking to make a mayonnaise. Add the chopped coriander and salt and pepper. Mix with a stick mixer.

Heat up the oven to 200 degrees Celsius. Place the salmon cut in portion pieces on a baking tray. Pour over the teriyaki sauce, the furikake and the sea salt. Slice the zucchini and the onion and place on the baking tray. Cook in the oven for 15-20 minutes. Cook the noodles. When cooked and the water is poured off add the sugar snaps and the spinach. Serve the salmon with the noodles and the coriander mayonnaise.