Teriyaki salmon with udon salad | Women's Weekly Food

Ingredients

• 1/3 cup (80ml) light soy sauce
• 2 tablespoon oyster sauce
• 1/3 cup (80ml) mirin
• 2 tablespoon sake
• 2 teaspoon caster sugar
• 4 180g salmon fillets, skin on
• 2 teaspoon vegetable oil
• Udon salad
• 180 gram dried udon noodles
• 2 teaspoon sesame oil
• 2 tablespoon thinly sliced garlic chives
• 2 (260g) lebanese cucumbers, seeded, cut into matchsticks
• 3 green onions, thinly sliced
• 1 toasted sesame seeds