Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Miso & Maple-Glazed Salmon

with Fresh Udon Noodles & Cremini Mushrooms

Miso & Maple-Glazed Salmon with Fresh Udon Noodles & Cremini Mushrooms
Cook Time
20-30mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 665 calories

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.

Prepare the ingredients:
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.

Cook the kale:
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.

Cook the mushrooms:
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.

Add the kale & noodles:
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.

Cook & glaze the salmon:
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.

Serve your dish:
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

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.

Cook the kale:
Cook the mushrooms:
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.

Add the kale & noodles:
Cook & glaze the salmon:
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!

Serve your dish: