Smart Ginger-Hoisin Salmon Fillets
with Peanut-Lime Dressed Salad and Pickled Carrots- Salmon
- Mustard
- Sesame
- Soy
- Peanuts
- Wheat
- Sulphites
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
- Tree nuts
- Mustard
- Peanuts
- Sesame
Ingredients: Salmon fillets • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cucumber • Lime • Carrot • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Rice vinegar (rice vinegar, sugar, salt) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Moo Shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Green onion.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
113 g
Spring Mix
1 unit(s)
Sweet Bell Pepper
56 g
Carrot, julienned
1 unit(s)
Lime
2 unit(s)
Green Onion
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Mini Cucumber
Not included in your delivery
1.5 tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a small pot, add carrots, vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Transfer carrots, including pickling liquid, to a large bowl. Set aside in the fridge to cool.
- To a small bowl, add peanut butter packets and 1 cup warm water to soften (same for 4 servings). This will be used in step 3.
- Zest, then juice lime.
- Core, then thinly slice pepper.
- Thinly slice cucumber.
- Thinly slice green onions, keeping whites and greens separate.
- Remove peanut butter packets from bowl and discard water.
- To the same bowl, add peanut butter, half the hoisin sauce, 1 tbsp (2 tbsp) lime juice, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Whisk until smooth.
- Pat salmon dry with paper towels. Season with salt, pepper and Moo Shu Spice Blend.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 mins, flip and add green onion whites. Cook 3 mins, until onions have soften and salmon is cooked through.**
- Remove pan from heat. Add lime zest and remaining hoisin sauce. Season with salt and pepper. Stir to coat.
- Strain and discard all of the pickling liquid from carrots. To the same bowl, add peppers, spring mix, cucumbers and peanut-lime dressing. Toss to coat.
- Divide salad between plates.
- Top with salmon.
- Sprinkle crispy shallots and remaining green onions over top.
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt, pepper and Moo Shu Spice Blend. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min, flip, then add green onion whites. Cook for 3 min, until onions have softened and salmon is cooked through.** Follow the rest of the recipe as written.
