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Lunch recipe · from the recipe book

Lime Ginger Salmon with Greens and Rice Noodles

Seared salmon chunks glazed in a bright lime-orange ginger sauce, tossed with silky rice noodles, tender bok choy, spinach and crisp snow peas.

Lime Ginger Salmon with Greens and Rice Noodles

Ingredients

  • 1¼ lb560 gSalmon filletskinned, cut into 1-inch chunks
  • 7 oz200 gRice noodles, dry
  • 4¼ cups shredded300 gBok choystems sliced, leaves chopped
  • 4 cups loosely packed120 gBaby spinach
  • 2 cups120 gSnow peastrimmed
  • 3 medium45 gGreen onionssliced, whites and greens kept separate
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • ½ cup (120 ml)120 gOrange juice
  • 1 lime, juiced40 gLime juice
  • 2½ tbsp35 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp10 gCornstarch
  • 1½ tbsp20 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seeds
  • ½ tsp1 gBlack pepper

Steps

  1. Soak the rice noodles in hot tap water for about 10 minutes until pliable, then drain.
  2. While the rice noodles soak, make the sauce: whisk the orange juice, lime juice, soy sauce, honey, cornstarch and half the ginger in a bowl.
  3. Pat the salmon dry and season with the black pepper.
  4. Heat half the canola oil in a large skillet over medium-high heat. Sear the salmon 2 minutes per side until browned and it reaches 145°F (63°C); move the salmon to a plate.
  5. Add the remaining half of the canola oil to the skillet, then the bok choy stems, snow peas, garlic, green onion whites and the remaining half of the ginger; stir-fry 2 minutes.
  6. Add the bok choy leaves and spinach; toss about 1 minute until just wilted.
  7. Stir the sauce, pour it into the skillet and simmer 1 minute until glossy. Add the drained rice noodles and toss to coat.
  8. Return the salmon to the skillet and fold in gently, then drizzle with the toasted sesame oil and sprinkle with the green onion greens and sesame seeds.

Contains: Fish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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