Asian Noodles with Poached Alaska Salmon 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 12 mins

Get your healthy omega-3-fats with this simple-to-make, delicious soup!
Per serving: 362 calories, 9.2g fat and 711mg sodium
Saves: 18 calories, 6.8g fat, 929mg sodium and adds 25.3g protein over traditional ramen soup!

Ingredients:

Traditional packaged ramen or noodle soups are high in sodium and low in overall nutrition. Although their labels often state that the noodles are for two servings, one package is easily consumed as a full serving.

Asian Noodles with Poached Alaska Salmon is a lower-sodium noodles dish that adds protein with healthy omega-3-fats, vegetables and flavor.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
4 Alaska Salmon fillets (about 4 oz each), fresh, thawed or frozen 2 cup water 2 packages (about 6 oz each) Asian soup bowl entrées, any flavor 3 cup total of any of the following: edamame beans, sliced bok choy, carrots, spinach, sliced mushrooms, pea pods, scallions, ginger 2 tsp low-sodium soy sauce

Traditional Recipe
4 packages (3 oz each) Shrimp Ramen Noodles

Directions:

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with a paper towel.

Add water and seasoning/dry vegetable mix from soup bowls to large pan. Bring to boil; turn off heat. Add salmon, skin side down; return heat to simmer. Cover pan tightly and cook 5 minutes.

Add sauce packets, noodles and vegetables; drizzle with soy sauce. Cover pan tightly and cook an additional 2 to 4 minutes for frozen salmon or 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serve salmon with noodles, vegetables and broth.

Variations:

To further lower the sodium content of this recipe, use reduced-sodium Asian soup-bowl entrées.

Author:

Alaska Seafood Marketing Institute
ASMI