Miso & Maple-Glazed Salmon with Udon Noodles

I don’t even know what Miso is, but that shit is delicious. Every dish I’ve ever made with it (via Blue Apron) is like…yowza! This dish is weird…it’s like a bunch of ingredients that I’m like…MEH…but together…yowza!

---

Serving Size: 4 servings

Chef: Blue Apron

Print it!

With ImageWithout Image

Miso & Maple-Glazed Salmon with Udon Noodles

Miso is just the best flavor.

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

• 4 skin-on salmon fillets
• 1 pound fresh Udon noodles
• 6 ounces cremini mushrooms
• 1 bunch kale
• 3 tablespoons white miso paste
• 2 tablespoons maple syrup
• 2 tablespoon white sesame seeds
• 1 1-inch piece ginger
• 1 tablespoon sesame oil
• 1/4 cup Ponzu Sauce
• 1/4 cup water
• 1/2 cup water
• Olive oil
• Salt and pepper

Instructions

1. 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 syrup, miso paste, half the vinegar and 1/4 cup of water. Whisk until smooth.
2. Heat a large, dry pan on medium-high until hot. Add the kale and 1/2 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.
3. In the pan used to cook the kale, heat 2 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned.
4. Add the ginger and sesame oil. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
5. To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined.
6. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and wipe out the pan.
7. Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
8. 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, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.
9. Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with sesame seeds.

---

Notes