Sesame-Crusted Teriyaki Salmon
with Edamame and Chow Mein Noodle Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
1 tbsp
Rice Vinegar
(Contains Sulphites)
56 g
Edamame
(Contains Soy)
200 g
Chow Mein Noodles
(Contains Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
2 unit
Green Onion
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
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.**
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.
Whisk together remaining soy sauce and remaining teriyaki sauce in a small bowl.
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.
