Highliner
Ginger-Scallion Salmon Ramen
Bring a seafood inspired ramen dish into your home kitchen. This easy to prepare Ginger Scallion Salmon Ramen is delicious and perfect for an elevated, but easy, 20 Minute weeknight meal.
Serves: 4
Serves: 4Prep time: 10 mins
Prep time: 10 minsCook time: 20 mins
Cook time: 20 mins
Ingredients
Preparation
Ginger-Scallion Salmon Ramen
- 1 package Signature Cuts Salmon, defrosted and patted dry with a towel
- 2 each Instant Ramen Noodle Packages (approx.. 100g each)
- 1 litre Vegetable Broth
- 1 tbsp. Sesame Oil
- 2 cups Mushrooms, sliced
- 2 cups Shredded Carrots
- 2 tbsp. Rice Vinegar
- 1 each Lime, quartered
- 1 tbsp. Vegetable Oil
- 1 tbsp. Ginger, minced
- 1 tbsp. Garlic, minced
- 4 tbsp. Scallions, minced
- 2 each Hard Boiled Eggs, sliced in half
- 4 tsp. Sesame Seeds
- Preheat a medium sized pot over high heat. Add the sesame oil and mushrooms and cook for 2 minutes. Add the vegetable broth and rice vinegar before bringing the ramen base to a gentle simmer. Add the dried ramen noodles to the broth, discarding the spice packet, and cook for 3-4 minutes until al dente.
- Separately preheat a large non-stick saute pan over a medium-high setting. Add the vegetable oil and cook the salmon fillets for 2 minutes on the first side. Add the minced ginger, garlic and half of the scallions to the saute pan, flip over the fillets and cook for an additional 2-3 minutes until the salmon is fully cooked.
- Divide the broth and ramen noodles equally amongst 4 large bowls. Add to each a fully cooked ginger-scallion salmon fillet. Garnish the bowls with ½ cup of shredded carrots, half of a hard boiled egg, the remaining scallions, lime and 1 teaspoon of sesame seeds.
