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Miso-Butter Salmon & Lo Mein Noodles

with Cucumber & Cherry Tomatoes

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Our seared salmon and noodle salad are livened up with an umami-packed sauce, made simply with sweet white miso and mirin (a sweetened Japanese rice wine). Springy fresh lo mein noodles mingle deliciously with crisp cucumber, scallions, and cherry tomatoes (yours may be yellow or red). A garnish of fresh cilantro rounds out the dish on an herbaceous note.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice on an angle. Halve the tomatoes. Roughly chop the cilantro leaves and stems.

Make the miso sauce:
2 Make the miso sauce:

In a bowl, whisk together the miso paste, mirin, and 3 tablespoons of warm water until smooth.

Dress the vegetables:
3 Dress the vegetables:

Add the scallions, tomatoes, sesame oil, vinegar, soy sauce, and half the miso sauce to the bowl of cucumber. Season with salt and pepper. Stir to thoroughly combine.

Cook the noodles:
4 Cook the noodles:

To the pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to prevent sticking and stop the cooking process.

Finish the noodles:
5 Finish the noodles:

Transfer the cooked noodles to the bowl of dressed vegetables. Toss to combine; season with salt and pepper to taste. Divide among 4 bowls.

Cook the salmon & serve your dish:
6 Cook the salmon & serve your dish:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned salmon fillets, skin side down, and cook 4 to 5 minutes on the first side, or until browned. Flip and add the butter and remaining miso sauce. Cook, occasionally spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked to your desired degree of doneness. Top the bowls of finished noodles with the cooked fillets and sauce. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice on an angle. Halve the tomatoes. Roughly chop the cilantro leaves and stems.

2 Make the miso sauce:

In a bowl, whisk together the miso paste, mirin, and 3 tablespoons of warm water until smooth.

Make the miso sauce:
Dress the vegetables:
3 Dress the vegetables:

Add the scallions, tomatoes, sesame oil, vinegar, soy sauce, and half the miso sauce to the bowl of cucumber. Season with salt and pepper. Stir to thoroughly combine.

4 Cook the noodles:

To the pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to prevent sticking and stop the cooking process.

Cook the noodles:
Finish the noodles:
5 Finish the noodles:

Transfer the cooked noodles to the bowl of dressed vegetables. Toss to combine; season with salt and pepper to taste. Divide among 4 bowls.

6 Cook the salmon & serve your dish:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned salmon fillets, skin side down, and cook 4 to 5 minutes on the first side, or until browned. Flip and add the butter and remaining miso sauce. Cook, occasionally spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked to your desired degree of doneness. Top the bowls of finished noodles with the cooked fillets and sauce. Garnish with the cilantro. Enjoy!

Cook the salmon & serve your dish: