Teriyaki Salmon with Sesame Slaw

Ingredients

• 1 corn on the cob
• 1 nest (50g) vermicelli rice noodles
• 4 Waitrose Teriyaki Salmon Kebabs
• 150g red cabbage, shredded
• 100g sugar snap peas, finely shredded
• 2 salad onions, finely sliced
• Toasted sesame seeds, to serve
• 1 tbsp toasted sesame oil, plus a splash
• 1 tbsp light soy sauce
• ½ tbsp mirin
• 1 lime, juice, plus extra wedges to serve
• ¼ tsp finely grated ginger

Method

1. Put a kettle on to boil. Put the corn and noodles in a large heatproof bowl. Cover with just-boiled water and leave for 10 minutes, then drain. Toss the noodles with a splash of sesame oil and set aside. Meanwhile, mix all the dressing ingredients in a small bowl.
2. Heat a griddle pan or barbecue to a high heat. Add the corn and salmon kebabs. Cook both for 8 minutes, turning regularly, until cooked through.
3. Toss together the noodles, cabbage, sugar snaps, salad onions and dressing in a bowl. Shave the kernels off the corn and add to the bowl. Divide between plates and top with the skewers, squeezing a little extra lime juice over the salmon. Scatter with the sesame seeds to serve.