Peapod Meal Kit: Miso Sriracha Salmon With Noodles
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Prep time: 5 min. Cook time: 35 min. Serves: 4. Step 1: Season the fish as desired. Sprinkle with the sesame seeds. Heat 2 teaspoons oil in a 12-inch skillet over medium-high heat. Add the fish, sesame seed-side down, and cook for 3 minutes. Turn the fish over and cook for 3 minutes or until it flakes easily when tested with a fork (Don't try to turn the fish before the end of the first cook time - it may stick to the pan if you turn it too soon). Remove the fish from the skillet, cover and keep warm. Step 2: In the same skillet, heat the remaining oil. Add the mushrooms and cook for 2 minutes, stirring occasionally. Add the garlic and ginger and cook and stir for 30 seconds. Step 3: Increase the heat to high. Stir in the broth, sriracha and red pepper and heat to a boil. Cook for 15 minutes or until the broth mixture is reduced by half. Step 4: Stir in the miso. Stir in the bok choy and cook for 1 minute. Add the noodles and toss to coat. Divide the noodle mixture among 4 plates. Top with the fish. Serve topped with thinly sliced red cabbage, green onion and additional sesame seeds, if desired.
DescriptionPeapod Meal Kit: Miso Sriracha Salmon With Noodles.
Other DescriptionThe broth makes this dish delicious every time. Start with our Swanson® Broth as the base, then flavor it with miso, Sriracha, ginger and garlic for layers of fabulous flavor. If you haven't been cooking with miso, you've been missing out. It's a fermented soy bean paste that adds rich, salty flavor to dishes.
Servings per Container: 4
|Total Fat||12.8 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Dietary Fiber||4.5 g|
|Daily Percent Of Vitamin A||100|
|Daily Percent Of Vitamin C||180|
|Daily Percent Of Calcium||15|
|Daily Percent Of Iron||15|
Ingredients4 Salmon Fillets (About 4 Ounces Each). 2 Teaspoons Sesameseeds. 1 Tablespoons Olive Oil. 2 Cups Sliced Shiitake Mushrooms. 4 Cloves Garlic, Chopped. 1 Teaspoon Grated Peeled Ginger Root. 1 Carton (32 Ounces) Swanson® Natural Goodness® Chicken Broth. 2 Tablespoons Sriracha Hot Chili Sauce. 2 Medium Red Bell Peppers, Diced (About 2 Cups). 1/4 Cup Miso (We used White Miso here). 4 Cups Thinly Sliced Baby Bok Choy. 4 Cups Hot Cooked Udon Noodles (From about 7 Ounces Dry).