Skip to main content

Miso & Maple-Glazed Salmon

Ingredients

  • 4 Skin-On Salmon Fillets
  • 1 lb Fresh Udon Noodles
  • 6 oz Cremini Mushrooms
  • 1 bunch Kale
  • 3 Tbsps White Miso Paste
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Rice Vinegar
  • 2 tsps White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • ¼ cup Ponzu Sauce

Directions

Wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the mushrooms. Peel and mince the ginger. To make the glaze, in a bowl, combine the maple syrupmiso pastehalf the vinegar and ¼ cup of water; whisk until smooth.2Cook the kale:

Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.3Cook the mushrooms:

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the ginger and sesame oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.4Add the kale & noodles:

To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kaleponzu sauceremaining vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and dry the pan.5Cook & glaze the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.6Serve your dish:

Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with the sesame seeds. Enjoy!

Share this: