Miso-Butter Salmon & Lo Mein Noodles with Cucumber & Cherry Tomatoes

Miso-Butter Salmon & Lo Mein Noodles

with Cucumber & Cherry Tomatoes

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Miso-Butter Salmon & Lo Mein Noodles with Cucumber & Cherry Tomatoes
Title
time-saving
tips & techniques
Cilantro
Sweet White Miso Paste
Sesame Oil
Scallions
Cucumber
Mirin
Soy Sauce
Rice Vinegar
How To: Quickly Halve Cherry Tomatoes
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Miso-Butter Salmon & Lo Mein Noodles

Prepare the ingredients:
How To: Quickly Halve Cherry Tomatoes
How To: Chop Scallions
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:
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