Miso-Honey Salmon

with Vegetable & Udon Stir-Fry

30 MIN

4 Servings

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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.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!