Ginger-Lime Salmon
with Wonton Noodle Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
170 g
Lime
1 unit
Broccoli, florets
227 g
Ginger
¼ cup
Green Onion
30 g
Thai Basil
170 g
Wonton Noodles
(Contains: Egg, Gluten)
¼ cup
Soy Sauce Mirin Blend
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
2 unit
Salt*
10 g
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.)
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.
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.
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.
