Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Red Lobster's Sesame Ginger Seared Salmon with Asian Vegetables and Noodles
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 (8-10 ounce size) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces sesame ginger sauce (bottled or your favorite recipe)
Chef Paul Prudhomme's Blackened Redfish Magic blackened seafood seasoning
salt and pepper
directions
Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper. Set aside.
Heat the Sesame Ginger Sauce in another pan or in the microwave.
Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened Redfish Magic.
Pre-heat a non-stick saute pan on medium-to-medium high heat. Place one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until desired doneness.
Place warm noodles on each plate. Top evenly with the vegetable mixture. Place a salmon fillet in the center. Pour sauce over the top.
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nutrition data
1435 calories, 62 grams fat, 165 grams carbohydrates, 69 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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