'sticky' salmon with mihoensalade

Name: 'sticky' salmon with mihoensalade
Total time: 40 min
Yield: 4
Ingredients: 4 salmon fillet; 1 teaspoon sesame oil; 2 tablespoon ketjapmarinade; 1 tablespoon honey; 1 tablespoon lemon juice; 100 gram Mihoen for the salad; 1 zucchini for the salad; 1 clove garlic for the salad; 1 fresh ginger for the salad; 0.5 Red pepper for the salad; 2 tablespoon sunflower oil for the salad; 1 bunch coriander for the salad

Ingredients

Directions

Preheat the oven to 200ºC.
Bring a pot of water with a little salt to the boil.
Place the pieces of salmon in an oven dish.
Beat the sesame oil with the soy sauce, honey and lemon juice and pour this mixture evenly over the salmon. Rub the fish in and let stand for a moment.
Put the noodles in the boiling water and stir after 1 minute. Drain the noodles and rinse cold water. Drain well in a colander.
Fry the salmon in the middle of the oven for about 10 minutes. Brush the fish again with the sauce from the dish and cook for 5-10 minutes.
In the meantime cut the noodles a little smaller and cut the slices of zucchini into thin slices.
Mix the garlic, ginger, red pepper and sunflower oil together in a large bowl and stir in the noodles and courgettes.
Sprinkle with the coriander.
Serve the mihoensalade with the salmon.