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1
For the teriyaki sauce, in a saucepan, combine soy sauce, ginger, garlic powder, sugar, honey, and 1 cup water.
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2
Begin heating over medium heat.
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3
Bring to a simmer and allow to simmer for approximately 3 minutes.
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4
Mix cornstarch and remaining 1/4 cup cold water in a cup until the cornstarch is dissolved and add to saucepan.
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5
Reduce heat to medium-low.
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6
Heat until the sauce thickens to your preference.
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7
If its too thick, you can add water to thin it out.
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8
Set aside and allow to cool.
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9
Once cooled to at least room temperature, place salmon into a large freezer bag.
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10
Add half of the teriyaki sauce and shake.
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11
Allow to sit for 2030 minutes to marinate.
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12
Preheat oven to 425 degrees F. Bake salmon for 15 minutes, or until tender and flaky.
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13
While salmon bakes, prepare instant ramen noodles according to package instructions.
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14
Steam broccoli, bell pepper, and water chestnuts for approximately 7 minutes or until tender.
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15
Drain noodles when ready, and place into a large bowl.
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16
Drizzle some of remaining teriyaki sauce onto noodles and toss to coat.
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17
Add steamed vegetables.
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18
When the salmon is ready, flake into chunks and add to the bowl.
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19
Toss everything to mix.
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20
Serve and garnish with sesame seeds if desired.
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21
Note: If youre strapped for time and dont want to marinate the salmon, simply drizzle the salmon with some teriyaki sauce before baking it and baste it every 5 minutes until done.
