Teriyaki Salmon with Soba Noodles
Traditional soba or Japanese buckwheat noodles have a strong, almost earthy flavour. A perfect match for the fresh flavours of umami-rich teriyaki salmon, sweet snow peas, ginger and lemon. If you haven’t got time to cultivate your own relaxing water garden, find your balance with this fresh and simple dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 knob
ginger
1 clove
garlic
2 fillet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
⅔ packet
soba noodles
(Contains Gluten; May be present: Egg, Soy. )
1
carrot
100 g
sugar snap peas
1 bunch
spring onions
½
lemon
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
rice wine vinegar
1 tbs
water
2 tsp
brown sugar
2 tsp
vegetable oil
Nutritional Values
Utensils
Instructions
Bring a kettle full of water to the boil. To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Peel the carrot and cut into matchsticks. Trim and destring the sugar snap peas. Cut the lemon into wedges and finely slice the spring onion.
In a medium bowl combine the ginger, garlic, soy sauce, rice wine vinegar, water, brown sugar, and vegetable oil until the sugar dissolves. Add the salmon fillets and toss to coat well. Cover with cling wrap and set aside while you prepare the noodles.
Pour the boiled water into a large pot and bring back to the boil over a medium-high heat. Add the soba noodles and cook according to the packet directions. In the last 2 minutes add the carrot and the sugar snap peas. Drain, then toss through the spring onions.
Heat a dash of olive oil in a medium frying pan over a medium-high heat. Cook the salmon for 3 minutes on each side, basting with some of the remaining marinade as you go. Remove the salmon and add the noodles to the pan with any remaining marinade. Toss over a low heat to lightly coat.
To serve, divide the noodles between plates and top with the salmon fillets and squeeze with lemon juice.