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Soy and Lime Baked Salmon
Soy and Lime Baked Salmon

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!

Tags:
Pescatarian
New
Allergens:
Peanut
Cereals containing gluten
Soya
Fish
Egg

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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 traces of: Nuts)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

2 unit(s)

Salmon Fillets

(Contains: Fish)

125 grams

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

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

Energy (kJ)2991 kJ
Energy (kcal)715 kcal
Fat28.6 g
of which saturates5.3 g
Carbohydrate76 g
of which sugars23.3 g
Dietary Fibre7.1 g
Protein38 g
Salt6.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Rolling Pin
Garlic Press
Kettle
Large Bowl
Baking Sheet with Baking Paper
Sieve
Large Saucepan
Large Frying Pan

Instructions

Get Prepped
1

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.

Marinate the Salmon
2

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.

Time to Bake
3

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.

Cook the Noodles
4

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.

Stir-Fry Time
5

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. 

Finish and Serve
6

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!

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