We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Miso-Butter Salmon & Lo Mein Noodles
with Cucumber & Cherry Tomatoes
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
-
4 Servings
- Est. 720 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Our seared salmon and noodle salad are livened up with an umami-packed sauce, made simply with sweet white miso and mirin (a sweetened Japanese rice wine). Springy fresh lo mein noodles mingle deliciously with crisp cucumber, scallions, and cherry tomatoes (yours may be yellow or red). A garnish of fresh cilantro rounds out the dish on an herbaceous note.
Get Cooking
fresh
ingredients
Title
-
4 Skin-On Salmon Fillets
-
1 lb Fresh Lo Mein Noodles
-
6 oz Cherry Tomatoes
- 2 Scallions
- 1 Cucumber
- 1 large bunch Cilantro
- 2 Tbsps Mirin
- 1½ Tbsps Soy Sauce
- 2 Tbsps Sesame Oil
- 1 Tbsp Rice Vinegar
- ¼ cup Sweet White Miso Paste
- 2 Tbsps Butter
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice on an angle. Halve the tomatoes. Roughly chop the cilantro leaves and stems.
2
Make the miso sauce:
In a bowl, whisk together the miso paste, mirin, and 3 tablespoons of warm water until smooth.
3
Dress the vegetables:
Add the scallions, tomatoes, sesame oil, vinegar, soy sauce, and half the miso sauce to the bowl of cucumber. Season with salt and pepper. Stir to thoroughly combine.
4
Cook the noodles:
To the pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to prevent sticking and stop the cooking process.
5
Finish the noodles:
Transfer the cooked noodles to the bowl of dressed vegetables. Toss to combine; season with salt and pepper to taste. Divide among 4 bowls.
6
Cook the salmon & serve your dish:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned salmon fillets, skin side down, and cook 4 to 5 minutes on the first side, or until browned. Flip and add the butter and remaining miso sauce. Cook, occasionally spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked to your desired degree of doneness. Top the bowls of finished noodles with the cooked fillets and sauce. Garnish with the cilantro. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice on an angle. Halve the tomatoes. Roughly chop the cilantro leaves and stems.
2
Make the miso sauce:
In a bowl, whisk together the miso paste, mirin, and 3 tablespoons of warm water until smooth.
3
Dress the vegetables:
Add the scallions, tomatoes, sesame oil, vinegar, soy sauce, and half the miso sauce to the bowl of cucumber. Season with salt and pepper. Stir to thoroughly combine.
4
Cook the noodles:
To the pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to prevent sticking and stop the cooking process.
5
Finish the noodles:
Transfer the cooked noodles to the bowl of dressed vegetables. Toss to combine; season with salt and pepper to taste. Divide among 4 bowls.
6
Cook the salmon & serve your dish:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned salmon fillets, skin side down, and cook 4 to 5 minutes on the first side, or until browned. Flip and add the butter and remaining miso sauce. Cook, occasionally spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked to your desired degree of doneness. Top the bowls of finished noodles with the cooked fillets and sauce. Garnish with the cilantro. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered