During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Asian BBQ Sesame Salmon with Noodles & Veggies

Both vitamins D and C are important for maintaining a healthy immune system. Fatty fish, such as salmon, and mushrooms* are excellent sources of vitamin D (salmon/66% DV)[1] while broccoli and sugar snap peas bring the vitamin C (220% DV[2] and 42% DV1, respectively). Super charge your immune system and add some heat to the dinner table with this nutrient-packed meal that’s ready in just 40 minutes.

Author: Emily Weeks, RDN, LD

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

What You Need

For the sauce:

  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon chili garlic sauce (optional — for heat)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons your favorite BBQ sauce
  • 2 tablespoons water
  • 2 teaspoon cornstarch

For the dish:

  • 1 ½ pounds (4 filets) salmon
  • 12 ounces stir-fry rice noodles (pad thai noodles)
  • 1 tablespoon toasted sesame oil
  • 1 pound white mushrooms, sliced
  • 1 cup sugar snap peas
  • 1 large broccoli head, cut into bite-size florets
  • 23 green onions, thinly sliced

Sesame seeds for garnish

What You Do

  1. Preheat the oven to 400F.
  2. Whisk together sauce ingredients (except water and cornstarch) in a small saucepan. Bring to a boil over high heat, then reduce heat to a simmer. In a small bowl, whisk together water and cornstarch. Pour into the pan and cook on low, whisking often, until the sauce thickens, 3-5 minutes. Remove from heat and set aside.
  3. Pour 3 tablespoons of the sauce into a small bowl. Brush the salmon filets with reserved sauce and place on a baking sheet. Bake for 15 minutes, or until salmon is flaky. Discard the small bowl of sauce if any remains.
  4. Cook the stir-fry noodles according to the package directions. Drain, rinse, and set aside.
  5. Heat a large skillet over medium heat. Add the sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add the noodles and the remaining sauce from the pan. Toss to combine.
  6. To serve, divide noodles, veggies and salmon between plates. Top with sliced green onions and sesame seeds.

* Check the mushroom package label to see if the mushrooms have been exposed to UV light for maximum vitamin D – up to 118% DV1.

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