In order to bring you the best organic produce, some ingredients may differ from those depicted.
Honey-umami glazed salmon with cabbage and Vietnamese garlic noodles
Pescatarian, Protein Plus
2 Servings, 810 Calories/Serving
Think Italian pasta with Asian flavors, and you’ve got these Vietnamese garlic noodles. Made with linguine tossed with tamari, fish sauce, and Parmesan, this dish fuses the best of the East and West.
In your bag
- 5 ounces linguine noodles
- Sunbasket umami sauce base (gluten-free tamari - fish sauce)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 wedge organic green or other cabbage (about 7 ounces)
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic scallions
- 3 tablespoons grated Parmesan
Calories 810, Total Fat 37g (47% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 980mg (43% DV), Total Carb. 71g (26% DV), Fiber 5g (18% DV), Total Sugars 13g (Incl. 9g Added Sugars, 18% DV), Protein 46g
Contains: Milk, Fish (anchovy), Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Cook the noodles
Bring a medium sauce pot of water to a boil; add baking soda, if using (see Chef’s Tip). Add the linguine and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. Wipe out the pot. While the water is heating and the noodles are cooking, prepare the fish.
Make the honey-umami glaze; prep and cook the fish
- Set aside half the umami sauce base for the garlic noodles.
- To make the glaze, in a small bowl, stir together the honey, rice vinegar, and half the umami sauce base. Set aside half the glaze for the cabbage.
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is almost cooked through, 2 to 4 minutes.
Add the fish, skin side down, and cook until the skin is crisp, 2 to 4 minutes. Turn and cook until the flesh is almost cooked through, 2 to 4 minutes.
When the fish is almost cooked through, turn again (skin side down for the snapper) and brush the fish with half the honey-umami glaze. Cook until the glaze is warm and the fish is cooked through, about 1 minute. Transfer to a plate. Do not clean the pan.
While the fish is cooking, prepare the cabbage.
Prep and cook the cabbage
- Cut away any core from the cabbage; coarsely chop the cabbage.
In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cabbage and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Stir in the remaining honey-umami glaze and cook until heated through and starting to caramelize, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Prep the remaining ingredients; finish the garlic noodles
- Finely chop, press, or grate the garlic.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
In the same pot used for the noodles, warm 1 to 2 tablespoons butter or oil (from your pantry) over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the noodles and stir to combine. Stir in the white parts of the scallions, remaining umami sauce base, Parmesan, and ¼ cup [½ cup] reserved pasta cooking water, adding more if the noodles seem dry. Remove from the heat and season to taste with salt and pepper.
Transfer the garlic noodles and cabbage to individual plates. Top with the fish, garnish with the green parts of the scallions, and serve.
- Divide the umami sauce base.
- Stir the honey-umami glaze.
- Press the garlic (if you have a press).
- Separate the white and green parts of the scallions.
- Garnish with the scallions.