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Ready in 10 minutes

10-Minute Salmon over Spicy Rice Noodles

with Cucumber & Toasted Peanut Salad

Cooking time

10 minutes




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
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
7 g
2210 mg
Total Carb
94 g
16 g
37 g
4 g
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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.
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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.
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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.
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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.
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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.
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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.