Black Sesame Crusted Salmon and Teriyaki Noodles

a) Pour the black sesame seeds onto a plate.

b) Firmly press the salmon fillets, flesh-side down, into the seeds. Ensure they stick evenly.

c) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over some oil and season with salt and pepper.

d) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

a) Meanwhile, pour the boiled water from your kettle into a medium saucepan with ½ tsp salt and bring to the boil. 

b) Add the noodles and green beans and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

a) Once the noodles and beans are cooked and drained, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the edamame and stir-fry until warmed through, 30 secs.

a) Next, add the teriyaki sauce, soy sauce, honey (see pantry for amount) and cooked noodles to the pan. 

b) Mix well so the noodles are coated in the sauce.

c) Cook until heated through, 1 min, then remove from the heat. 

d) Squeeze in some lime juice. Taste and season with salt and pepper if needed.