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Ramen with Wild Alaska Salmon

Take your ramen to the next level with Wild Alaska Salmon. Tender, flaky salmon adds a unique twist to the savory broth and noodles, bringing a taste of Japan with the freshness of Alaskan seafood.

Featuring Alaska Seafood

Ingredients

400 g	Alaska wild salmon fillet (skinless)
1	carrot
100 g	broccoli
2	spring onions
3 tbsp	teriyaki sauce
1 tsp	instant vegetable stock
2 tbsp	sesame seeds
1	nori leaf
4	hard-boiled eggs
1	small red chili pepper
	Instant ramen noodles, e.g. shrimp (approx. 58g each)
80 g

Step 1
Peel and wash carrot and cut into thin sticks. Cut broccoli into small florets and wash. Clean spring onions, cut into fine rings and wash. Wash the salmon fillet, pat dry, cut into pieces and marinate in 2 tbsp teriyaki sauce.
Step 2
Bring stock to the boil in 500 ml water. Add the carrot and broccoli and cook for approx. 5 minutes. Toast sesame seeds in a small non-stick frying pan. Cut nori leaf into strips. Peel eggs and cut in half.
Step 3
Halve the chilli pepper lengthways, remove the seeds, wash the pepper and cut into fine rings. Add the instant ramen noodles with the seasoning mix, spring onions, chilli and salmon fillet (with the sauce) to the stock and leave to infuse for approx. 5-8 minutes.
Step 4
Wash sprouts. Pour the soup together with sprouts into warmed soup bowls or cups, garnish with sesame seeds, nori leaf strips and egg halves and serve.

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Appetizers, Dinner, Fruits & Vegetables, Lunch, Main Courses, Quick Meals, Snack, Vegetarian or Vegan

Ramen with Wild Alaska Salmon

Ingredients

Step 1

Step 2

Step 3

Step 4

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