Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: lbrand
Redbook Magazine

My kids LOVED the noodles. I would recommend doubling them!

Ingredients

~~SALMON~~

1/4 cup Soy sauce

1 tblsp Orange-tangerine juice

1 tblsp Honey

1 tblsp Fresh ginger root (I used the chopped ginger in a jar)

1/4 tsp Chili oil or red pepper flakes

4 (6 oz) salmon filets (about 3/4 inch thick)

~~RAMEN VEGETABLE NOODLES~~

1 (3 oz) package Oriental flavor ramen noodle soup mix

1/4 cup Orange-tangerine juice

2 tblsp Peanut oil

1 tblsp Honey

1 tsp Sesame oil

1 (8 oz) bag Shredded red cabbage

1 (8 oz) bag Shredded carrots

Preparation

1. In shallow pie plate, mix soy sauce , juice, honey, gingerroot and chili oil; add salmon turning to coat with soy mixture

2. In a saucepan, heat 2 cups water to boiling. In a bowl, mix noodle-seasoning packet, juice, peanut oil, honey and sesame oil; add cabbage carrots and cilantro, tossing to combine.

3. Break noodles into boiling water; boil 2 minutes. Drain, then rinse under cold water; rinse again. Toss with cabbage mixture.

4. Remove salmon from soy mixture; reserve. Broil salmon 3 minutes, turn over. Brush salmon with reserved soy mixture. Broil 3-4 minutes or until barely opaque. Serve with ramen vegetable noodles.

Cook's Notes

Our store was out of purple cabbage, so we used green cabbage, not as colorful, but still tastey. We also forgot to add the cilantro (or parsley) and it was still great, and my husband doesn't do spicey so we didn't add the chili oil or red perpper flakes.

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment