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Turmeric Salmon & Miso Butter Noodles
Turmeric Salmon & Miso Butter Noodles

Turmeric Salmon & Miso Butter Noodles

with Ginger Scallion Oil, Pickled Cucumber, Cilantro & Peanuts

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.

Tags:
New
Allergens:
Soy
Wheat
Peanuts
Fish
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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)

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories880 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate78 g
Sugar18 g
Dietary Fiber4 g
Protein40 g
Cholesterol105 mg
Sodium2110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Strainer
Baking Sheet
Aluminum Foil
Small Bowl
Plastic Wrap
Whisk
Paper Towel

Instructions

Prep
1

• 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.

Cook Noodles
2

• 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.)

Pickle Cucumber
3

• In a small bowl, combine vinegar, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper until sugar and salt are mostly dissolved (use 1 tsp sugar and 1 tsp salt for 4 servings). • Add cucumber and toss to thoroughly combine. Refrigerate until ready to serve.

Season & Cook Salmon
4

• 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.

Make Scallion Oil & Finish Noodles
5

• While salmon cooks, in a second small microwave-safe bowl, combine ginger, scallion greens, 1 TBSP oil, and 1⁄2 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, 1⁄2 cup water, 1 TBSP butter, 1 tsp cucumber pickling liquid, 1⁄2 tsp sugar, and as much lime zest as you like (1 cup water, 2 TBSP butter, 2 tsp cucumber pickling liquid, and 1 tsp sugar 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.

Serve
6

• 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°.

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