Miso-Honey Salmon with Vegetable & Udon Stir-Fry

Ingredients

QQ截图20180628170035

  • 2 10-Oz Skin-On Salmon Fillets
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • 4 oz Cremini Mushrooms
  • 15 oz Baby Bok Choy
  • 3 Tbsps Sweet White Miso Paste
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Vegetarian Ponzu Sauce

 

QQ截图20180628170044

1.Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the honey (kneading the packet before opening), miso paste, half the vinegar, and ¼ cup of water until smooth.

 

QQ截图20180628170051

2.Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

 

QQ截图20180628170100

3.While the fish cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and chopped ginger. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the chopped bok choy and sesame oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves are slightly wilted.

 

QQ截图20180628170107

4.To the pan, add the noodles (carefully separating with your hands before adding), ponzu sauce, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat and season with salt and pepper to taste.

 

QQ截图20180628170119

5.To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Serve the cooked fish over the finished stir-fry. Top the fish with the sauce. Enjoy!

A few flavor-packed Japanese ingredients lend irresistible flavor to this dish. We’re topping salmon with a savory-sweet sauce of white miso and honey—perfectly complemented by citrusy ponzu used to coat our fresh udon noodles and vegetables.

 

One Comment Add yours

  1. mistimaan说道:

    Nice recipe

发表评论

Fill in your details below or click an icon to log in:

WordPress.com 徽标

You are commenting using your WordPress.com account. Log Out /  更改 )

Google+ photo

You are commenting using your Google+ account. Log Out /  更改 )

Twitter picture

You are commenting using your Twitter account. Log Out /  更改 )

Facebook photo

You are commenting using your Facebook account. Log Out /  更改 )

Connecting to %s