Disclosure: This is a sponsored collaboration with IKEA, however all ideas, opinions, and thoughts are my own.
Weee! Another surprise Ikea project! I was so excited to be contacted last week about taking part in another Cook-off challenge, this time featuring Ikea’s new range of responsibly-sourced Salmon – yep, that’s right, they’re now selling sustainable seafood from certified fisheries and farms in their Swedish Food Market. Way to go!
I’ve opted to use salmon fillets for my recipe, and have chosen to feature it in one of our all time favourite family dinner recipes – Salmon Ramen. Seriously, we eat this at least once a week. It may not look like a high-end dish, but let me tell you, the flavour is fantastic!
Here’s what you’ll need for 2 servings…
– 2 x Ikea frozen salmon fillets (LAX FILE – found in The Swedish Food Market)
– 3 Tbs miso paste
– 3 Tbs soy sauce (we use low salt version)
– 2 Tbs sake
– 2 Tbs mirin
– 1 small sachet dashi stock (optional)
– Your choice of vegetables (e.g. wombok, cabbage, snow peas, beans, leek…)
– 2 eggs
– 1 brick of ramen noodles, broken in half (we use frozen)
– Optional: Seaweed and toasted sesame seeds for garnish.
1. Start by defrosting the salmon (they come individually sealed so I just cut 2 fillets off the package and put them (still sealed) in a bowl of water to defrost slowly). Once defrosted, cut open the bags and pat each fillet dry with paper towel. Heat a fry pan to medium-high and fry until cooked through and crisp on all sides. Set aside once done.
2. Bring a small saucepan of water to the boil and add the eggs. I normally time them for about 8 minutes to get a slightly runny yolk – this will vary though. Once they’re cooked, peel and slice in half. Season with salt and pepper if you like, set aside.
3. Chop all the vegetables into pieces and divide between two large ramen bowls. Put a half block of noodles into each bowl too. I like to portion the veg and noodles out before they’re cooked, but you could also cook them all together and divide between bowls once they’re cooked. Up to you :)
4. In a bowl mix the miso paste, soy sauce, mirin and sake together. Bring 4 cups of water to the boil in a medium size saucepan and add in the dashi stock powder followed by the miso paste mix.
5. Take the first bowl of noodles/vegetables and place the noodles into the boiling miso pot. Cook for a few minutes (breaking up with a fork) before adding the vegetables. Once they’re cooked, scoop back out into the ramen bowl. Repeat with the second bowl. OR cook all the noodles first, followed by the veg, and divide between the two bowls once they’re done.
7. Carefully pour the hot soup over the veg in each bowl. Top with the salmon fillets, eggs, seaweed and toasted sesame seeds (optional).
8. Dig in!
I’m not very graceful with hot slurpy noodles, but man they taste good!!
Hopefully you’ll give it a go! It really is yummy, and can be adapted quite easily to suit your tastes by changing up the vegetables.
Thanks so much to Ikea Singapore for including me in another fun challenge! Be sure to check out their range of sustainable seafood next time you’re in store!