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.
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!
- 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.
Kate Olsson is a writer, stylist and photographer specialising in food and lifestyle subjects. She has lived and worked in Sydney, London, Beijing and Hong Kong and is now based in Australia’s food and culture capital, Melbourne. She is the creator of food blog Finger, Fork & Knife which focuses on natural, wholefoods and ingredients, health and well being.