Miso Glazed Salmon with Shiitake Udon
Miso paste, mirin and vinegar glazed salmon roasted, served with udon, shiitake, spring onion and sesame oil.
- 300 g salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp caster sugar
- 400 g fresh udon noodles
- 150 g shiitake mushrooms
- 4 whole spring onions
- 20 g fresh ginger
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Line a baking tray with parchment paper.
- Step 2
Whisk together miso paste, mirin, rice vinegar, and sugar in a small bowl until smooth.
- Step 3
Pat salmon fillets dry and brush all over with miso glaze. Set aside to marinate for 10 minutes.
- Step 4
Slice shiitake mushrooms and spring onions diagonally. Grate ginger finely.
- Step 5
Heat 1 tbsp sesame oil in a large pan over medium-high heat. Add mushrooms and cook for 3-4 minutes until golden.
- Step 6
Add ginger and white parts of spring onions, stir-fry for 1 minute until fragrant.
- Step 7
Place marinated salmon on prepared baking tray and roast for 12-15 minutes until cooked through and caramelised.
- Step 8
Meanwhile, cook udon noodles according to packet instructions, drain and reserve 100ml cooking water.
- Step 9
Add drained noodles to the mushroom pan with soy sauce, remaining sesame oil, and a splash of cooking water.
- Step 10
Toss everything together for 2 minutes until noodles are heated through and glossy.
- Step 11
Divide udon between bowls, top with flaked salmon and garnish with green spring onion parts and sesame seeds.
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