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Fusion Recipes
Ginger-Lime Salmon

Ginger-Lime Salmon

with Wonton Noodle Salad

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Foil-packets are full of flaky and ginger-lime scented salmon. Served with tender-crisp broccoli and a tasty wonton noodles salad, dinner tonight is impressive and simple to create!

Tags:Eat First
Allergens:Seafood/Fruit de MerFish/PoissonEgg/OeufWheat/BléSoy/Soja

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

170 g

Lime

1 unit

Broccoli, florets

227 g

Ginger

¼ cup

Green Onions

30 g

Thai Basil

170 g

Wonton Noodles

(ContainsEgg/Oeuf, Wheat/Blé)

¼ cup

Mirin-Soy Blend

(ContainsWheat/Blé, Soy/Soja)

Not included in your delivery

2 unit

Salt*

10 g

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories596 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber10 g
Protein38 g
Cholesterol119 mg
Sodium1684 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Peeler
Zester
Aluminum Foil
Baking Sheet
Strainer
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 325°F (to bake the fish). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Bring a medium pot of water to a boil. Using a vegetable peeler, peel rind off lime(s). Juice half the lime (1 lime for 4ppl), then cut the remaining lime into wedges. Peel, then cut half the ginger into 1/8-inch slices (1 knob for 4 ppl). Zest or grate the remaining ginger. Thinly slice the green onions.

2

Pat salmon dry with paper towels, then season both sides with salt and pepper. Cut two 12 X 8 rectangles of foil (4 rectangles for 4 ppl). Divide lime rinds and ginger slices between foil squares. Top with salmon and 1/2 tbsp butter on each fillet. Fold each foil in half over the salmon and crimp edges to seal packets. Arrange the packets on a baking sheet.

3

Bake the salmon packets in the centre of the oven until the salmon is cooked through, 11-14 min. (TIP: Cook to a minimum internal temp of 70°C/158°F.**) (NOTE: When the packets are done, remove from the oven and set aside to rest, 5 min.)

4

Meanwhile, add the noodles to the boiling water and cook until tender, 1-2 min. Drain and briefly rinse the noodles under cold running water. Set aside.

5

Heat a large-non stick pan over over medium heat. Add a drizzle of oil, then the broccoli. Cook, stirring, until tender-crisp, 5-6 min. Add the minced ginger and cook, until fragrant, 1-2 min. Add the noodles, mirin-soy blend and 1/2 cup water (double for 4 ppl). Cook, gently stirring everything together, until the sauce has reduced and noodles are coated, 2-3 min.

6

Remove pan from heat. Stir in green onions and 2 tsp lime juice (double for 4 ppl). Divide noodles between bowls. Top with salmon and tear over basil leaves. Drizzle remaining butter sauce from foil packets over salmon.