Miso-Honey Salmon with Vegetable & Udon Stir-Fry
Customer Favorite

Miso-Honey Salmon

with Vegetable & Udon Stir-Fry

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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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

A few Asian-inspired ingredients lend irresistible flavor to this dish. A savory-sweet sauce of white miso paste and honey creates a delicious topping for salmon, which is complemented by the citrusy ponzu that helps coat our fresh udon noodles and vegetables. It’s all finished with a garnish of cashews for crunchy contrast.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Miso-Honey Salmon with Vegetable & Udon Stir-Fry
Title
time-saving
tips & techniques
Fresh Udon Noodles
Cremini Mushrooms
Sweet Pepper
Baby Bok Choy
Sweet White Miso Paste
Rice Vinegar
How To: Safely Cut Round Vegetables
Ginger
Honey
Sesame Oil
Ponzu Sauce
Cashews
Vegetable Demi-Glace
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and finely chop the ginger. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop crosswise. Roughly chop the cashews. In a bowl, whisk together the honey (kneading the packet before opening), miso paste, half the vinegar, and ¼ cup of warm 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, skin side up. Loosely cover the pan with 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 the sesame oil on medium-high until hot. Add the prepared mushroom mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy; 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:

Using your hands, carefully separate the noodles. Add the noodles, demi-glace, ponzu sauce, remaining vinegar, and 1/4 cup of water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired.

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

Add the sauce to the pan of reserved fond (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 finished sauce. Garnish with the chopped cashews. Enjoy! 

Tips from Home Chefs

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Miso-Honey Salmon

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and finely chop the ginger. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop crosswise. Roughly chop the cashews. In a bowl, whisk together the honey (kneading the packet before opening), miso paste, half the vinegar, and ¼ cup of warm 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, skin side up. Loosely cover the pan with 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 the sesame oil on medium-high until hot. Add the prepared mushroom mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy; 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:

Using your hands, carefully separate the noodles. Add the noodles, demi-glace, ponzu sauce, remaining vinegar, and 1/4 cup of water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired.

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

Add the sauce to the pan of reserved fond (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 finished sauce. Garnish with the chopped cashews. Enjoy! 

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