Speedy Orange-Glazed Salmon
with Rice Vermicelli & Wafu-Dressed Slaw
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
You’ll find it so simple to swim with the current as you pull together this baked fish dinner with little effort. All you need is 10 minutes of cooking time to land colourful plates of moist and flaky salmon on the table. Orange sauce and garlic make a well-balanced glaze for the fillets and for quickly boiled rice vermicelli (buttered up with a little butter). Pre-cut carrots and cabbage join crisp radishes in the easiest ever wafu-dressed slaw.
We will send you:
- 2 Salmon fillets
- 100g Radishes
- 150g Shredded cabbage
- 100g Matchstick carrots
- 15ml Minced garlic
- 1 Scallion
- 60ml Wafu sauce
- 225g Rice vermicelli
- 45ml Orange sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Eggs, Salmon, Sesame, Soy, Wheat
You will need:
Medium pot
Strainer
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
31 g
Saturated Fat
4 g
Sodium
920 mg
Total Carb
120 g
Sugars
19 g
Protein
36 g
Fibre
7 g
Preparation
Prepare & bake the salmon
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. In a small bowl, make the glaze by combining the garlic and orange sauce. Pat the salmon* dry with paper towel; season with S&P. Arrange on a lined sheet pan and brush with ½ the glaze. Bake, 6 to 7 min., until cooked through. Switch the oven to broil, 1 to 2 min., until nicely browned and glazed.
Boil & combine the vermicelli
Meanwhile, add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 4 to 5 min., until al dente. Drain and rinse under cold water. Return to the pot and add the spices, remaining glaze and 2 tbsp butter (double for 4 portions). Heat on medium and cook, stirring frequently, 1 to 2 min., until combined and warmed through.
Make the slaw
Meanwhile, thinly slice the scallion and radishes crosswise. In a large bowl, combine the cabbage, carrots, radishes and ½ the scallion. Add the wafu sauce and S&P; toss well.
Plate your dish
Divide the vermicelli between your bowls. Top with the salmon. Garnish with the remaining scallion. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
