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Miso & Maple-Glazed Salmon
with Fresh Udon Noodles & Cremini Mushrooms
25 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re preparing an elegant glaze for our hearty salmon fillets with white miso paste, maple syrup and a touch of rice vinegar. This delicious balance of sweet and savory perfectly complements fresh udon noodles, kale and cremini mushrooms tossed in a light, citrusy ponzu sauce. Garnished with a sprinkling of crunchy white sesame seeds, it makes for a sophisticated, Japanese-inspired dinner.
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NutritionPER SERVING
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Calories665 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the mushrooms. Peel and mince the ginger. To make the glaze, in a bowl, combine the maple syrup, miso paste, half the vinegar and ¼ cup of water; whisk until smooth.
2
Cook the kale:
Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
3
Cook the mushrooms:
In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the ginger and sesame oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Add the kale & noodles:
To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and dry the pan.
5
Cook & glaze the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.
6
Serve your dish:
Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the mushrooms. Peel and mince the ginger. To make the glaze, in a bowl, combine the maple syrup, miso paste, half the vinegar and ¼ cup of water; whisk until smooth.
2
Cook the kale:
Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
3
Cook the mushrooms:
In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the ginger and sesame oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Add the kale & noodles:
To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and dry the pan.
5
Cook & glaze the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.
6
Serve your dish:
Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs