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

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: 30 minutes
• Yield: Serves 2
• Diet: Pescatarian, Omnivore

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Description

Udon noodles tossed in a citrus-soy dressing, topped with miso-honey glazed salmon, crispy kale, and avocado. A flavorful and satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

• 2 x 6 oz (300 g) salmon fillets
• 1 tbsp miso paste
• 1 tbsp tamari – or soy sauce
• 1½ tbsp honey
• 1 tbsp mirin
• 1½ cups (150 g) udon noodles
• 1 spring onion, sliced on the diagonal
• 2 tbsp toasted sesame seeds
• ½ avocado, peeled and thinly sliced
• ½ cup (120 ml) 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/oven to 425°F (220°C) and position rack to the highest position.
2. Line a baking tray with baking paper or foil.
3. Bring a medium saucepan of water to a boil.
4. Add a pinch of salt and udon noodles; cook according to package directions, then drain and rinse with cold water.
5. For the dressing:
6. Combine lemon and orange juices and palm sugar in a saucepan.
7. Bring to a gentle boil and cook for 1 minute.
8. Add tamari and vinegar; return to a gentle simmer and cook for 1 minute, until slightly thickened.
9. Remove from heat and stir in zests; set aside to cool.
10. In a small dish, combine miso paste, tamari, honey, and mirin; mix well.
11. Marinate salmon fillets in the mixture, ensuring they are well coated.
12. Place salmon fillets on the prepared baking tray, skin side down, and bake for approximately 10 minutes, until a dark caramel color, basting once or twice.
13. Toss kale with olive oil and sea salt; add to the baking tray with the fish for the last 1-2 minutes of grilling, until crisped.
14. Remove fish from oven and set aside.
15. Toss cooked noodles with about 1/3 of the dressing, adding more to taste.
16. Divide noodles between two bowls.
17. Top with salmon fillet, crispy kale, avocado slices, spring onion, and sesame seeds.
18. Serve warm.

Notes

• For a richer glaze, use a combination of light and dark miso paste.
• To prevent the salmon from overcooking, use a meat thermometer to check for doneness (internal temperature of 145°F/63°C).
• Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl
• Calories: 600
• Sugar: 15
• Sodium: 600
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 20
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 100

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