Udon Noodle Bowl with Miso-Honey Glazed Salmon, Avocado and Crispy Kale

Udon noodles are tossed with a lovely dressing and topped with a caramel-coloured piece of miso-honey glazed salmon and oven-crispy kale.

Experience a kick-ass blend of flavors in this Udon Noodle Bowl with Miso-Honey Glazed Salmon, Avocado, and Crispy Kale. In this recipe, we’re rocking a variety of Asian-inspired ingredients, including miso paste, tamari, mirin, and black vinegar, to create a dish that’s full of depth.

Miso paste, a fermented soybean product, adds a rich umami flavor that complements the sweetness of honey, while tamari, a gluten-free alternative to soy sauce, kicks in a savory and slightly salty taste. Mirin, a sweet Japanese rice wine, contributes a touch of sweetness and acidity to balance out the flavors. Lastly, black vinegar, a dark-colored vinegar made from rice, wheat, millet, or sorghum, enhances the dish with its subtle tartness and earthiness.

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Step-by-Step Guide:

Preheat your oven’s grill to 220°C (428°F) and position the rack on the highest rung. Line a baking tray with baking paper or foil and set aside.

In a medium saucepan, bring water to a boil. Add a pinch of salt and the udon noodles. Cook according to the instructions on the packet, then drain and rinse with cold water. Set aside.

Prepare the dressing by combining 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 black vinegar, then return to a gentle simmer and cook for another minute until slightly thickened. Remove from heat, stir in the zests, and set aside to cool slightly.

In a small dish, combine the miso paste, tamari, honey, and mirin. Mix well to create the salmon marinade. Coat the salmon fillets evenly with the marinade and place them skin side down on the prepared baking tray.

Grill the salmon fillets in the oven for approximately 10 minutes, or until they achieve a dark caramel color. Baste the fish once or twice during this time with the remaining marinade.

Toss the kale in a little olive oil and sea salt. Add it to the same tray as the fish during the last 1-2 minutes of grilling. Keep an eye on the kale to prevent burning, as it can crisp up quickly.

Remove the fish and kale from the oven and set aside.

Toss the cooked noodles with about 1/3 of the dressing, adding more to taste.

To assemble the dish, divide the dressed noodles between two bowls. Top each bowl with a salmon fillet, crispy kale, avocado slices, spring onion, and a sprinkle of sesame seeds.

Serve the Udon Noodle Bowl with Miso-Honey Glazed Salmon, Avocado, and Crispy Kale warm and enjoy!

Additional Tips:

• Feel free to adjust the amount of dressing to suit your taste preferences.
  To save time, you can marinate the salmon in advance and store it in the refrigerator for up to 24 hours before grilling.
  If you prefer a spicier dish, consider adding a touch of chili oil or sriracha to the dressing.

Udon Noodle Bowl with Miso-Honey Glazed Salmon and Crispy Kale

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• Author: Kate Olsson
• Total Time: 20 minutes
• Yield: 2 1x

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Description

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.

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Ingredients

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• 2 x 150g (6oz) salmon fillets
• 1 tbsp miso paste
• 1 tbsp tamari – or soy sauce
• 1½ tbsp honey
• 1 tbsp mirin
• 150g (1 1/2 cup – 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

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Instructions

1. Preheat grill of your oven to 220C/425F and position rack to the highest wrung.
2. Line a baking tray with baking paper or foil. Set aside.
3. Bring a medium sized saucepan of water to the boil.
4. Add a pinch of salt and add the udon noodles.
5. Cook according to instructions on the packet – drain and rinse with cold water. Set aside.
6. For the dressing, set the zests aside.
7. Combine the lemon and orange juices in a saucepan, along with the palm sugar.
8. Bring to a gentle boil and cook for 1 minute.
9. Add the tamari and vinegar.
10. Return to a gentle simmer and cook for another minute, until slightly thickened.
11. Remove from the heat and stir in zests. Set aside to cool a little.
12. In a small dish, combine the miso paste, tamari, honey and mirin. Mix well.
13. Place the salmon fillets in the marinade and make sure they are well coated.
14. 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.
15. Baste the fish once or twice during the 10 minutes with the remaining marinade.
16. 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.
17. When the fish is done, remove it from the oven and set aside while you assemble the dish.
18. Toss the cooked noodles with about 1/3 of the dressing, adding more to taste.
19. Divide noodles between two bowls.
20. 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.
21. Serve warm.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: noodles, pasta
• Method: wok
• Cuisine: Asian