Prepare this delicious sautéed salmon recipe over a bed of Eva® beet noodles that make the perfect complement and give your dish an incredible color. The best part is that it's served with a tasty honey and chipotle sauce. You will love it!
2 tablespoons ground chipotle chile, for the sauce
2 tablespoons rice vinegar, for the sauce
1 tablespoon ginger, finely chopped, for the sauce
2 tablespoons soy sauce, for the sauce
2 tablespoons cornstarch, for the sauce
1/4 cups water, for the sauce
1/4 cups lime juice, for the sauce
2 tablespoons Sriracha sauce, for the sauce
2 tablespoons butter
4 salmon fillet, 150 g each approximately
salt and pepper
1/2 cups cherry tomato, of various colors, halved
3/4 cups bell pepper, of various colors, julienned
1 bunch asparagus, in small pieces
1 1/2 tablespoons butter
2 packages Eva® beet noodles
1 lemon, in wedges, for garnish
Preparation
20 mins
20 mins
Low
For the sauce, in a small pot, cook the honey with the chipotle chili, vinegar, ginger, soy sauce, and garlic. While it comes to a boil, hydrate the cornstarch with water in a bowl and pour it into the sauce, add the lemon juice and sriracha. Cook until thickened and season.
Sear the salmon in a skillet over medium heat with butter and season with salt and pepper. Add the tomatoes, bell peppers, and asparagus, and drizzle with a bit of the sauce to glaze, cook for a few more minutes and remove from the skillet.
Cook the Eva® Beet Noodles with butter until softened, add a bit of the sauce and cook for 3 more minutes. Adjust seasoning.
Serve a bed of Eva® Beet Noodles, add a salmon fillet and the vegetables. Accompany with yellow lemon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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