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Miso-Honey Salmon

with Vegetable & Udon Stir-Fry

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A few flavor-packed Japanese 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 used to coat our fresh udon noodles and vegetables. A garnish of peanuts finishes it all off with crunchy contrast.

Get Cooking
fresh
ingredients
Miso-Honey Salmon with Vegetable & Udon Stir-Fry
Title
  • 2 10-Oz Skin-On Salmon Fillets
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • 4 oz Cremini Mushrooms
  • 4 oz Sweet Peppers
  • 15 oz Baby Bok Choy
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 3 Tbsps Roasted Cashews
  • 2 Tbsps Vegetable Demi-Glace
tried-and-true
kitchen tools
step-by-step
instructions
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 two 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!

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

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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 two 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!