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Ginger Peanut Salmon Noodle Bowl

Ingredients

  • 1/3 cup (80 mL) soy sauce
  • 1/4 cup (60 mL) water
  • Juice of half a lime
  • 1/4 cup (60 mL) toasted sesame oil
  • 3 tbsp (45 mL) honey
  • 3 tbsp (45 mL) rice wine vinegar
  • 4 cloves garlic
  • 1 tbsp (15 mL) fresh ginger, chopped
  • 3 tbsp (45 mL) hoisin sauce
  • 3 tbsp (45 mL) peanut butter
  • 6 wild salmon fillets, bones and skin removed
  • 14 ounces (420 mL) rice noodles
  • 1 tbsp (15 mL) avocado or vegetable oil
  • 1 large red pepper, julienned
  • 1 cup (250 mL) snow peas
  • 1/2 cup (125 mL) roasted salted peanuts, chopped
  • 1/2 cup (125 mL) green onions, sliced
  • 1/2 cup (125 mL) cilantro, chopped

Directions

Sauce: In a blender, combine the soy sauce, water, lime juice, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce,
and peanut butter. Blend until smooth.

Place the salmon fillets in a resealable plastic bag and pour one-third of the sauce over the salmon to coat. (Reserve the remaining
sauce.) Seal and marinate in the refrigerator for 30 minutes

Meanwhile, begin preparing the rice noodles according to package directions.

In a large skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 3 minutes, or until browned on the bottom, and then turn and cook for 2 minutes for medium.
Transfer the salmon to a plate and allow to rest. Add the bell pepper and snow peas to the skillet and cook, stirring constantly, for 2 to 3 minutes, or until heated through and tender-crisp. Add the reserved sauce to the skillet and heat through. Add the noodles to the pan and toss to coat with the sauce. Distribute the noodles and vegetables evenly among 6 serving bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, green onions, and cilantro. Serve with lime wedges and Sriracha sauce on the side.

For serving:
1 lime, cut into wedges Sriracha sauce

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Related Recipes

Ginger Peanut Salmon Noodle Bowl

Ingredients

  • 1/3 cup (80 mL) soy sauce
  • 1/4 cup (60 mL) water
  • Juice of half a lime
  • 1/4 cup (60 mL) toasted sesame oil
  • 3 tbsp (45 mL) honey
  • 3 tbsp (45 mL) rice wine vinegar
  • 4 cloves garlic
  • 1 tbsp (15 mL) fresh ginger, chopped
  • 3 tbsp (45 mL) hoisin sauce
  • 3 tbsp (45 mL) peanut butter
  • 6 wild salmon fillets, bones and skin removed
  • 14 ounces (420 mL) rice noodles
  • 1 tbsp (15 mL) avocado or vegetable oil
  • 1 large red pepper, julienned
  • 1 cup (250 mL) snow peas
  • 1/2 cup (125 mL) roasted salted peanuts, chopped
  • 1/2 cup (125 mL) green onions, sliced
  • 1/2 cup (125 mL) cilantro, chopped

Directions

Sauce: In a blender, combine the soy sauce, water, lime juice, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce,
and peanut butter. Blend until smooth.

Place the salmon fillets in a resealable plastic bag and pour one-third of the sauce over the salmon to coat. (Reserve the remaining
sauce.) Seal and marinate in the refrigerator for 30 minutes

Meanwhile, begin preparing the rice noodles according to package directions.

In a large skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 3 minutes, or until browned on the bottom, and then turn and cook for 2 minutes for medium.
Transfer the salmon to a plate and allow to rest. Add the bell pepper and snow peas to the skillet and cook, stirring constantly, for 2 to 3 minutes, or until heated through and tender-crisp. Add the reserved sauce to the skillet and heat through. Add the noodles to the pan and toss to coat with the sauce. Distribute the noodles and vegetables evenly among 6 serving bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, green onions, and cilantro. Serve with lime wedges and Sriracha sauce on the side.

For serving:
1 lime, cut into wedges Sriracha sauce