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Sesame-Crusted Teriyaki Salmon

Sesame-Crusted Teriyaki Salmon

with Edamame and Chow Mein Noodle Salad

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In this quick, family friendly recipe, classic pasta salad gets a Japanese-inspired twist! We've swapped 'pasta' for chow mein noodles, tossed with fresh, crunchy edamame, cabbage, carrots and green onions in a sweet and savoury dressing. There's no better way to top this colourful salad than with a piece of beautiful sesame-crusted salmon.

Tags:Family FriendlyQuick Prep
Allergens:Fish/PoissonSeafood/Fruit de MerSoy/SojaSulphites/SulfiteWheat/BléSesame/Sésame

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

170 g

Coleslaw Cabbage Mix

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

56 g

Edamame

(ContainsSoy/Soja)

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 unit

Green Onion

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat19 g
Saturated Fat4 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol56 mg
Sodium1750 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Baking Sheet
Paper Towel
Parchment Paper
Large Bowl
Whisk
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. Add edamame to the boiling water. Cook uncovered for 4 min. Add noodles to water with edamame. Cook, stirring occasionally, until noodles are tender, 1-2 min. Using a strainer, drain noodles and edamame, then rinse under cold water, tossing to separate noodles, until noodles are cool. Set aside in the strainer to drain thoroughly.

2

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Sprinkle sesame seeds over tops and sides of salmon, then pat seeds to adhere. Roast in the middle of the oven until cooked through, 7-10 min.**

3

Meanwhile, thinly slice green onions. Whisk together vinegar, half the soy sauce, half the teriyaki sauce, sesame oil and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add noodles, edamame, coleslaw cabbage mix and half the green onions. Toss to combine. Season with salt and pepper, to taste.

4

Whisk together remaining soy sauce and remaining teriyaki sauce in a small bowl.

5

If desired, gently remove and discard salmon skin. Divide noodle salad between bowls, then sprinkle with remaining green onions. Top with sesame-crusted salmon. Drizzle teriyaki-soy sauce over top.