Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Miso-Honey Salmon

with Vegetable & Udon Stir-Fry

Customer Favorite
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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.

Cook the fish:
2 Cook the fish:

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.

Start the stir-fry:
3 Start the stir-fry:

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.

 Finish the stir-fry:
4 Finish the stir-fry:

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.

Cook the sauce & serve your dish:
5 Cook the sauce & serve your dish:

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!

Tips from Home Chefs

About Blue Apron

Ba hero

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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.

2 Cook the fish:

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.

Cook the fish:
Start the stir-fry:
3 Start the stir-fry:

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.

4 Finish the stir-fry:

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.

 Finish the stir-fry:
Cook the sauce & serve your dish:
5 Cook the sauce & serve your dish:

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!