Julia’s Miso Salmon Bowl With Udon Noodles And Crunchy Greens
I am a HUGE fan of a salmon bowl. It always feels so nourishing to eat and is easily adapted to what is on hand. Here, the salmon marinated in miso which takes this weeknight meal to another level. Miso packs a salty umami hit and is your shortcut to big flavour. This simple marinade works well on chicken, pork and even tofu too, making it incredibly versatile.
For the base for the bowl, I’ve gone for a favourite – udon noodles. They’re chewy and so comforting. I buy them frozen at the Japanese grocer. They’re already cooked and only need to be covered in boiling water for a few minutes. If you can’t find frozen udon, the next best option is the dried variety. You could also swap the udon for soba or somen noodles. Just be sure to follow the cooking instructions on the packet as each brand and type varies.
I’ve dressed the udon noodles with a soy and vinegar dressing and then topped it with some grilled or steamed broccolini – perfect in the colder months. Another option is something a little more summery – a little salad of snap peas, spring onions and coriander. Most vegetables will work well actually. Some roasted eggplant, slices of avocado or halved cherry tomatoes would all be delicious. The possibilities are endless and completely up to you and your mood and what is in season.
1 tbsp each of miso, sake and mirin
2cm piece of ginger, finely grated
2 cloves garlic, finely grated
1 tsp caster sugar
2 (300g) salmon fillets, skin on, halved
400g udon noodles
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil, plus extra to serve
1 tsp sesame seeds, plus extra to serve
2tbsp olive oil or vegetable oil, for frying
Grilled or steamed broccolini OR a salad of shredded snap peas, thinly sliced spring onions, julienned cucumber and coriander, to serve
Finely sliced shallots, to serve
Lemon slices, to serve
Sea salt, to serve
Combine the marinade ingredients in a container or dish and add in the salmon, turning to coat. Allow to marinate for 30 minutes – 1 hour.
Meanwhile, prepare the udon noodles according to the directions on the packet. Drain and rinse under cold water. Transfer to a large bowl and dress with the remaining ingredients.
Heat the olive or vegetable oil in a large pan over a medium-high heat. Add the salmon, skin side down, to the pan, reserving any excess marinade. Cook until the salmon is golden (approximately 2 minutes), turn the salmon over and pour over the reserved marinade. Cook until the salmon is just cooked through and slightly charred.
Divide the noodles amongst four bowls and top each with a piece of salmon, some broccolini or the snap pea salad, some shallots and a slice of lemon. Top with a little more sesame oil and sesame seeds and season with some sea salt.
What else I’m cooking with…
Pomegranates! On top of rice pilaf, cauliflower salads and slow cooked lamb. Also embracing the cold weather with wintry soups – ham hocks braised with beans and herbs, whole chickens cooked with vegetables and brothy soups of beans and Cavolo Nero.
What else I’m eating…
Yakitori at Chaco Bar in Sydney! For when you can’t get to Japan!!
Click here for a downloadable, print-able recipe!