10-Minute Spiced Salmon with Saucy Udon Noodles
Black Salt & Sautéed Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
A finishing salt always says next level. And who would think this feast comes together in 10 minutes?! You’ll relish this quick-made, hearty meal of judiciously spiced salmon laid over saucy fresh udon noodles, which you’ll sauté with bok choy, edamame and a touch of garlic. The black salt, which you’ll sprinkle on just before digging in, gets its distinctive black colour from trace minerals and iron—both key to its unique earthy flavour.
We will send you:
- 2 Salmon fillets
- 225g Baby bok choy
- 15ml Minced garlic
- 2g Black salt
- 150g Edamame (or green peas)
- 225g Fresh udon noodles
- 60ml Stir-fry sauce
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Oysters, Salmon, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
2 or 4 tbsp Butter
Salt
Total Fat
40 g
Saturated Fat
11 g
Sodium
2490 mg
Total Carb
84 g
Sugars
11 g
Protein
50 g
Fibre
6 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with ½ the spices. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and keep warm. Reserve the pan.
Sauté the bok choy
Remove the root ends of the bok choy; roughly chop. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until tender.
Combine the noodles
To the pan of bok choy, add 2 tbsp butter, 4 tbsp water (double both for 4 portions), the noodles, edamame and stir-fry sauce. Cook, stirring frequently, 2 to 3 min., until combined and warmed through; season with the remaining spices.
Plate your dish
Divide the noodles between your plates. Top with the salmon. Sprinkle with the black salt. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
