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Miso-Honey Salmon
with Vegetable & Udon Stir-Fry
30 MIN
4 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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