For this vibrant dish, you’ll roast salmon with earthy turmeric and sweet chili sauce, then pair the flaky fish with buttery miso lo mein noodles. To balance out those rich flavors, you’ll quick-pickle cucumber to serve on the side for a crunchy, fresh bite. A drizzle of ginger-scallion oil, crunchy peanuts, cilantro, and a bright squeeze of lime complete the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Mini Cucumber
3 unit
Miso Sauce Concentrate
(Contains: Soy)
1 ounce
Sweet Thai Chili Sauce
1 thumb
Ginger
1 unit
Lime
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Turmeric
¼ ounce
Cilantro
2 unit
Scallions
10 ounce
Salmon
(Contains: Fish)
Salt
Pepper
Sugar
Cooking Oil
Butter
(Contains: Milk)
• Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice cucumber into rounds. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Roughly chop peanuts. Roughly chop cilantro.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside. (Reserve pot for Step 5.)
• In a small bowl, combine vinegar, ½ tsp sugar, ½ tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings) until sugar and salt are mostly dissolved. • Add cucumber and toss to thoroughly combine. Refrigerate until ready to serve.
• Pat salmon* dry with paper towels, drizzle with oil and season all over with half the turmeric (all for 4 servings), salt, and pepper. • Place salmon, skin sides down, on a foil-lined baking sheet and coat with chili sauce. Roast on top rack until salmon is cooked through, 8-10 minutes.
• While salmon cooks, in a small microwave-safe bowl, combine ginger, scallion greens, 1 TBSP oil, and ½ tsp salt (2 TBSP oil and 1 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave 60-90 seconds. • Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites; cook until fragrant, 30-60 seconds. • Whisk in miso sauce concentrates, 1 TBSP butter, 1 tsp cucumber pickling liquid, ½ tsp sugar, ½ cup water, and as much lime zest as you like (2 TBSP butter, 2 tsp cucumber pickling liquid, 1 tsp sugar, and 1 cup water for 4). Cook, whisking constantly, until sauce has thickened, 1-2 minutes. • Remove pot from heat; add drained noodles and toss until fully coated. Taste and season with salt and pepper if desired.
• Divide noodles, salmon, and pickles (draining first) between shallow bowls in separate sections. Spoon ginger scallion oil over salmon. Squeeze lime over noodles. Top everything with peanuts and cilantro. Serve with any remaining lime wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.