Soy and Lime Baked Salmon
with Teriyaki Noodles and Peanuts
Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the soy sauce and zesty lime in this recipe. Paired with sticky teriyaki noodles loaded with veg, it's a real catch!
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
1 unit(s)
Lime
2 unit(s)
Garlic Clove
80 grams
Sugar Snap Peas
1 unit(s)
Carrot
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
2 unit(s)
Salmon Fillets
(Contains Fish)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Indonesian Style Spice Mix
100 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
Slice the sugar snap peas in half lengthways. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.
Crush the peanuts in the unopened sachet using a rolling pin.
Add the lime zest, olive oil for the marinade (see pantry for amount), half the garlic and half the soy sauce to a large bowl. Squeeze in some lime juice and stir to combine.
Pop the salmon fillets into the bowl and turn them over in the marinade so they're well coated. IMPORTANT: Wash your hands and equipment after handling raw fish.
Lay the marinated salmon fillets onto a large lined baking tray, skin-side down (discard the remaining marinade).
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.
Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sugar snaps and carrot to the pan. Stir-fry until tender, 4-5 mins.
Reduce the heat to medium, then add the Indonesian style spice mix and remaining garlic. Stir-fry until fragrant, 30 secs.
Mix in the teriyaki, water for the sauce (see pantry for amount) and remaining soy. Bring to the boil, then reduce the heat to medium. Toss in the noodles and allow everything to heat through, 1-2 mins.
When everything's ready, share the teriyaki noodles between your serving bowls.
Top with a salmon fillet and finish with a scattering of peanuts.
Serve with remaining lime wedges alongside.
Enjoy!
