Whip up a weeknight dinner with this quick and satisfying meal. If you're not a noodle person, substitute with heat-and-serve brown rice from the freezer, using a little less soy ginger sauce than you would for noodles.
Home » Recipes » Seared Salmon with Soy-Ginger Noodles and Vegetables
1 (8-ounce) package Japanese noodles, such as soba, udon or rice stick
2 (6-ounce) salmon fillets
1/4 teaspoon fine sea salt
2 tablespoons canola oil
1 cup sliced cremini mushrooms
3 green onions, sliced, plus more for garnish
3/4 cup snow peas
1/3 cup 365 Everyday Value Organic Soy Ginger Sauce
1/4 teaspoon ground black pepper
Prepare noodles according to package directions. Season salmon with salt and pepper. Heat oil in a skillet over medium-high heat. Sear salmon on both sides until cooked through, about 4 minutes per side. Transfer to a plate and set aside.
In the same pan (with a little water, if needed), cook mushrooms until tender and beginning to brown around the edges, about 8 minutes. Add green onions and snow peas, and cook until just tender, about 3 minutes. Add cooked noodles and enough soy ginger sauce to coat all ingredients. Warm until heated through. Transfer noodle mixture to a platter or individual plates. Carefully place seared salmon on top and garnish with green onions.
Per Serving:920 calories (270 from fat), 30g total fat, 3g saturated fat, 105mg cholesterol, 1200mg sodium, 99g carbohydrates, (7 g dietary fiber, 10g sugar), 60g protein.
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