10-Minute Salmon over Spicy Rice Noodles
with Cucumber & Toasted Peanut Salad
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
Supper comes on stream effortlessly with this Asian-themed salmon recipe. The luscious pink fillets cook up fast under a dusting of our sweet and gingery Mellow Sesame spice blend. In about as much time, the rice noodles are ready to be slicked with a tangy gochujang and garlic sauce (just to heat things up a tad). Finally, contrast that with a sliced cuke and toasted peanut salad, for the coolest crunch around.
We will send you:
- 2 Salmon fillets
- 15ml Minced garlic
- 4 Cucumbers
- 30ml Rice vinegar
- 15ml Gochujang
- 25g Chopped peanuts
- 170g Rice noodles
- 45ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Salmon, Milk, Oysters, Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
7 g
Sodium
2210 mg
Total Carb
94 g
Sugars
16 g
Protein
37 g
Fibre
4 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 3 to 4 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and rinse under cold water. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Toast the peanuts
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Toast the peanuts and ½ the garlic, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and season with a pinch of the spices. Wipe out and reserve the pan.
Cook the salmon
In the same pan, heat a drizzle of oil on medium-high. Pat the salmon* dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the cucumber salad
Meanwhile, thinly slice the cucumbers. In a medium bowl, combine the cucumbers, ½ the vinegar, ½ the peanuts, a drizzle of oil and the remaining spices.
Combine the noodles
In the reserved pot, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the gochujang (add ½ for medium spicy), stir-fry sauce, remaining vinegar and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. Add the noodles and cook, stirring frequently, 1 to 2 min., until coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your plates. Top with the salmon. Garnish with the remaining peanuts. Serve the cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
