Thai-Baked Salmon with Edamame and Rice Noodles

Thai-Baked Salmon with Edamame and Rice Noodles

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, June 25, 2017.

Fresh and delicious.


Ingredients

EDAMAME AND RICE NOODLES

  • 2 packs vermicelli noodles
  • ½ bag edamame beans
  • ½ pottle Thai sauce
  • 1-2 tablespoons sesame oil

THAI-BAKED SALMON AND VEGETABLES

  • 1 pack salmon fillet
  • 2 baby bok choy, ends trimmed 1cm, cut lengthways into quarters
  • ½ pack broccolini, cut in half lengthways
  • 1 pack mixed sesame seeds
  • ½ pottle Thai sauce

TO SERVE

  • 2 tablespoons coriander leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. In a large heat-proof bowl, pour boiling water over noodles and edamame beans. Use a fork to separate strands, cover and steam for about 5 minutes, until edamame are bright green and noodles are tender. Drain and snip noodles with scissors in a few places to make them easier to eat. Set aside.
  3. While noodles cook, pat salmon dry with paper towels, remove any remaining pin bones and cut into 4 fillets.
  4. Place bok choy, broccolini and salmon, skin-side down, onto prepared tray, drizzle with oil and season with salt and pepper. Sprinkle over sesame seeds.
  5. Drizzle ½ the pottle of Thai sauce over salmon and veggies and bake for about 7 minutes for medium-rare (depending on thickness), or until cooked to your liking.
  6. Roughly chop coriander and set aside. Add remaining Thai sauce and sesame oil to noodles, toss to combine and season to taste with salt and pepper.
  7. divide edamame and rice noodles between plates and top with Thai-baked salmon and vegetables. Garnish with coriander.

Nutritional Information

Energy 2829 kj
676 kcal
Protein 35.2g
Carbohydrate 60.2g
Fat 36.3g