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Nori-Crusted Salmon with Sesame Noodles

Ingredients

  • Nori Crust
  • 2 sheets of nori, finely chopped
  • 1 tsp (5 mL) smoked paprika
  • 1 1/2 tsp (7 mL) toasted sesame seeds
  • 1 tsp (5 mL) black peppercorns
  • 2 tbsp (30 mL) butter
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • pinch of chili flakes
  • 2 tsp (10 mL) olive oil
  • Salmon and Sesame Noodles
  • 2 tbsp (30 mL) olive oil
  • 4-5 oz (140 g) portions fresh Sockeye salmon, pin bones removed
  • 1 900 g pkg Western Family spaghetti, cooked
  • 2 tbsp (30 mL) sesame oil
  • 3 1/2 tbsp (53 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) toasted sesame seeds
  • 1 tbsp (15 mL) peanut butter
  • 1 tbsp (15 mL) sugar
  • 1 inch piece ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) sambal chili paste
  • 1 bell pepper, seeded and thinly sliced
  • 1 cup (250 mL) snap peas, chopped
  • Asian Green Salad
  • 8 cups (2000 g) Western Family Organic Greens
  • 1 carrot, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/4 cup (62.5 g) radish, sliced
  • 1/4 cup (62.5 g) cilantro, slightly packed
  • 1 tsp (5 mL) sesame seeds
  • Renees Asian Sesame Vinaigrette to liking

Directions

1. Preheat the oven to 450?F.
2. In a small sauté pan over medium heat, melt the butter. Add the shallots, chili flakes and garlic and sauté for 1 minute. Remove from the heat.
3. In a small food processor, combine the nori, olive oil, shallots, garlic, sesame seeds, peppercorns and paprika and pulse to combine.
4. Season the salmon fillets with salt. Heat the 2 Tbsp of olive oil in a large sauté pan over med-high heat. Sear the salmon on both sides for about 2 minutes.
5. Remove the salmon from the pan and add to a baking dish. Top each fillet with the nori crust. Bake for about 5 minutes or until cooked through.
6. Meanwhile, in a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, sesame seeds, peanut butter, sugar, ginger, garlic and sambal. Add the snap peas, peppers and the cooked noodles. Combine, adding hot water if the mix is too stiff.
7. Top with the nori-crusted salmon.
8. For the salad, toss all ingredients into a large bowl. Add desired amount of dressing and toss.

Hint: The noodle salad can be served warm or cold.

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Related Recipes

Nori-Crusted Salmon with Sesame Noodles

Ingredients

  • Nori Crust
  • 2 sheets of nori, finely chopped
  • 1 tsp (5 mL) smoked paprika
  • 1 1/2 tsp (7 mL) toasted sesame seeds
  • 1 tsp (5 mL) black peppercorns
  • 2 tbsp (30 mL) butter
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • pinch of chili flakes
  • 2 tsp (10 mL) olive oil
  • Salmon and Sesame Noodles
  • 2 tbsp (30 mL) olive oil
  • 4-5 oz (140 g) portions fresh Sockeye salmon, pin bones removed
  • 1 900 g pkg Western Family spaghetti, cooked
  • 2 tbsp (30 mL) sesame oil
  • 3 1/2 tbsp (53 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) toasted sesame seeds
  • 1 tbsp (15 mL) peanut butter
  • 1 tbsp (15 mL) sugar
  • 1 inch piece ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) sambal chili paste
  • 1 bell pepper, seeded and thinly sliced
  • 1 cup (250 mL) snap peas, chopped
  • Asian Green Salad
  • 8 cups (2000 g) Western Family Organic Greens
  • 1 carrot, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/4 cup (62.5 g) radish, sliced
  • 1/4 cup (62.5 g) cilantro, slightly packed
  • 1 tsp (5 mL) sesame seeds
  • Renees Asian Sesame Vinaigrette to liking

Directions

1. Preheat the oven to 450?F.
2. In a small sauté pan over medium heat, melt the butter. Add the shallots, chili flakes and garlic and sauté for 1 minute. Remove from the heat.
3. In a small food processor, combine the nori, olive oil, shallots, garlic, sesame seeds, peppercorns and paprika and pulse to combine.
4. Season the salmon fillets with salt. Heat the 2 Tbsp of olive oil in a large sauté pan over med-high heat. Sear the salmon on both sides for about 2 minutes.
5. Remove the salmon from the pan and add to a baking dish. Top each fillet with the nori crust. Bake for about 5 minutes or until cooked through.
6. Meanwhile, in a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, sesame seeds, peanut butter, sugar, ginger, garlic and sambal. Add the snap peas, peppers and the cooked noodles. Combine, adding hot water if the mix is too stiff.
7. Top with the nori-crusted salmon.
8. For the salad, toss all ingredients into a large bowl. Add desired amount of dressing and toss.

Hint: The noodle salad can be served warm or cold.