Salmon & Avocado Noodles

Name: Salmon & Avocado Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 160g frozen edamame beans; 260g salmon fillets; 275g egg noodles; 1 ripe avocado, sliced; 2 salad onions, finely sliced; 1 teaspoon shichimi togarashi (optional); 2 tablespoons soy sauce; 1 tablespoon mirin; 2 teaspoons maple syrup, or half as much honey or caster sugar; 1 teaspoon toasted sesame oil; 1/2 teaspoon grated ginger

7 steps

Prep:15minCook:15min

If you don't have any mirin, add a splash of sherry or rice vinegar instead.

Updated at: Tue, 02 Jul 2024 22:35:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1012.1 kcal (51%)

Total Fat35.6 g (51%)

Carbs118.8 g (46%)

Sugars11.5 g (13%)

Protein57.8 g (116%)

Sodium1056.3 mg (53%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

160gfrozen edamame beans

260gsalmon fillets

275gegg noodles

1 teaspoonshichimi togarashi

optional

Soy-Ginger Dressing

2 tablespoonssoy sauce

1 tablespoonmirin

2 teaspoonsmaple syrup

or half as much honey or caster sugar

1 teaspoontoasted sesame oil

½ teaspoonginger

grated

Instructions

Step 1

Preheat the grill to high.

Step 2

Cook the edamame beans according to pack instructions, then drain and set aside.

Step 3

Meanwhile, make the soy-ginger dressing by mixing all the ingredients in a small bowl.

Step 4

Arrange the salmon, skin-side down, on a foil-lined baking tray. Spoon over 2 teaspoons of the dressing.

Step 5

Grill the salmon for 6-8 minutes or until the fish is opaque, cooked through and flakes easily.

Step 6

Meanwhile, cook the egg noodles according to pack instructions and divide between shallow bowls.

Step 7

Top each bowl of noodles with a salmon fillet, the edamame beans, sliced avocado and salad onions. Spoon over the remaining dressing and sprinkle with shichimi togarashi, if liked.