Chilli-Lemon Salmon & Konjac Noodles
with Mixed Veggies & Crushed Peanuts- Fish
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- Gluten/Gluten
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
- Gluten
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
There's no need to compromise on flavour when you're keeping calories in check and with this chilli-lemon pepper number, tasteless salmon and soggy noodles are a thing of the past! With vibrant veggies and slurptastic noodles, this one will get you on your feet and dancing (it is that good!). *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 bag
green beans
1
zucchini
1
carrot
2 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
konjac noodles
1 sachet
lemon pepper seasoning
1 pinch
chilli flakes
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Milk, Gluten, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tbs
honey
½ tbs
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Trim and roughly chop green beans. Thinly slice zucchini and carrot into half-moons. Finely chop garlic. • Pat salmon dry with paper towel. Drain and rinse konjac noodles. • In a small bowl, combine the honey, low sodium soy sauce and vinegar. • In a medium bowl, combine salmon, lemon pepper seasoning, a pinch of chilli flakes (if using) and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans until slightly tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a bowl, season and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Stir in honey-soy mixture, cooked veggies, sesame dressing and konjac noodles, until combined, 1 minute. • Season to taste.
• Divide chilli-lemon pepper salmon and sesame konjac noodles between bowls. • Sprinkle over crushed peanuts and a pinch of chilli flakes to serve. Enjoy!
