Udon noodles are tossed with a lovely dressing and topped with a caramel-coloured piece of miso-honey glazed salmon and oven-crispy kale.
By Kate Olsson
Udon Noodle Bowl with Miso-Honey Glazed Salmon, Avocado + Crispy Kale
Udon noodles are tossed with a palm sugar and citrus-soy dressing and topped with a caramel-coloured piece of miso-honey glazed salmon, avocado, oven-crispy kale, and toasted sesame seeds.
Author: Kate Olsson
Recipe Type: Main
- 2 x 150g salmon fillets
- 1 tbsp miso paste
- 1 tbsp tamari – or soy sauce
- 1½ tbsp honey
- 1 tbsp mirin
- 150g (about half a packet) udon noodles
- 1 spring onion, sliced on the diagonal
- 2 tbsp toasted sesame seeds
- ½ avocado, peeled and thinly sliced
- ½ cup curly kale
- Zest and juice of half an orange
- Zest and juice of ¼ of a lemon
- 1 tbsp tamari
- 1 tbsp black vinegar
- ½ tbsp palm sugar
- Preheat grill of your oven to 220C and position rack to the highest wrung.
- Line a baking tray with baking paper or foil. Set aside.
- Bring a medium sized saucepan of water to the boil.
- Add a pinch of salt and add the udon noodles.
- Cook according to instructions on the packet – drain and rinse with cold water. Set aside.
- For the dressing, set the zests aside.
- Combine the lemon and orange juices in a saucepan, along with the palm sugar.
- Bring to a gentle boil and cook for 1 minute.
- Add the tamari and vinegar.
- Return to a gentle simmer and cook for another minute, until slightly thickened.
- Remove from the heat and stir in zests. Set aside to cool a little.
- In a small dish, combine the miso paste, tamari, honey and mirin. Mix well.
- Place the salmon fillets in the marinade and make sure they are well coated.
- Place the fish on the prepared baking tray, skin side down, and pop into the oven to grill for approx. 10 minutes, until it has turned a gorgeous dark caramel colour.
- Baste the fish once or twice during the 10 minutes with the remaining marinade.
- Toss the kale in a little olive oil and sea salt and place on the same tray as the fish for the last 1-2 minutes of grilling, until the kale has crisped up a little – keep an eye on the kale as it can burn quickly.
- When the fish is done, remove it from the oven and set aside while you assemble the dish.
- Toss the cooked noodles with about ⅓ of the dressing, adding more to taste.
- Divide noodles between two bowls.
- Place a fillet of salmon on each bed of noodles along with some crispy kale, slices of avocado, spring onion, and a sprinkling of sesame seeds.
- Serve warm.