Miso Glazed Salmon and King Prawn Udon
with Sugar Snap Peas and Tenderstem® Broccoli
Make a meal that's truly special with this lightly indulgent and luxurious Miso Glazed Salmon and King Prawn Udon.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
1 unit(s)
Lime
22 grams
Miso Paste
(Contains Soya)
15 grams
Honey
2 unit(s)
Salmon Fillets
(Contains Fish)
150 grams
King Prawns
(Contains Crustaceans)
80 grams
Sugar Snap Peas
45 grams
Yellow Thai Style Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
48 grams
Sweet Chilli Sauce
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the Tenderstem® broccoli into thirds.
Peel and grate the garlic (or use a garlic press).
Quarter the lime.
In a small bowl, combine the miso paste and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, drain the prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the prawns, broccoli and sugar snaps. Stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns..
Add the yellow Thai style paste and peanut butter to the prawns. Stir-fry until fragrant, 1 min.
Add the sweet chilli sauce, sugar water for the sauce (see pantry for both amounts). Stir to combine and bring to the boil.
Reduce the heat slightly, then simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
When the salmon has 2 mins remaining, remove from the oven and spoon the miso and honey sauce evenly over each fillet. Return to the oven for the remaining time.
Meanwhile, add the udon noodles to the frying pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins. Add a splash of water if needed.
Remove the pan from the heat and add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.
Share the prawn and udon stir-fry between your serving bowls.
Top with the miso glazed salmon.
Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
