Glazed salmon with ramen and snow peas

Total 25 min
Serves 4



2 85-g pkgs
ramen noodles, seasoning packets omitted
1 tbsp
2 tbsp
canola oil, divided
1 tbsp
minced ginger
garlic clove, minced
400 g
snow peas, trimmed (about 6 cups)
1 tbsp
1/4 tsp
skin-on salmon fillets
2 tbsp
fresh pepper, to season


  • BOIL a kettle of water. Pour water over ramen noodles in a medium bowl. Stir often, until noodles are soft, 3 to 4 min. Drain and rinse well with cold water. Toss with sesame oil.
  • HEAT a large non-stick frying pan over medium-high. Add 1 tbsp canola oil, then minced ginger, garlic clove and trimmed snow peas. Cook, stirring often, until snow peas are tender-crisp, about 2 min. Add to noodles. Drizzle with lemon juice and salt. Toss to coat. Transfer to a platter and cover with foil to keep warm.
  • WIPE pan clean. Add remaining 1 tbsp canola oil to pan set over medium. Add salmon fillets, skin-side up. Cook until bottoms are light golden, 2 to 3 min. Flip and brush tops with hoisin sauce. Season with fresh pepper. Cover and cook until a knife tip inserted in centre and held for 10 sec comes out warm, about 4 more min. Serve salmon over noodles.


Calories 596, Protein 35 g, Carbohydrates 37 g, Fat 34 g, Fibre 5 g, Sodium 360 mg. Excellent source of Vitamin B6

Secret ingredient

Fast-cooking instant ramen noodles are a boon for quick suppers. Just toss out the seasoning packet.

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