Miso-marinated salmon noodle bowls
This weekend was restorative. Instead of back-to-back birthday parties (a normal occurrence with three children in school), we left the house only to buy groceries and wine. It was lazy in the sense of not checking much off our to-do lists, but comforting to stay home, invite friends over, and talk late into the evening. B.K. (that’s Before Kids), this rainy, long weekend is exactly the kind where we would have jumped into the car and gone for a long drive, destination unknown, probably in search of a good meal.
All in favor of more extended holiday weekends? Same.
There’s something equally soothing about a noodle bowl. Growing up as a Jewish-American, I spent many a meal seated around large, round, communal tables in local Chinese restaurants. Jews and Asian people share a special bond, after all. That bond being that we don’t celebrate Christmas or Easter and still need to eat…
Clean Asian flavors, like the ones found in this bowl, will therefore always be curative to me.
I did a little research and it seems that marinating fish in miso is a traditional Japanese technique. Perhaps you’re thinking that the fish will be overwhelmingly salty, but the miso actually adds a mild sweetness. I’m telling you these bowls can do no wrong. I’ve been craving them since I licked the last ones clean (is that how my youngest picked up that skill…?!), and nothing speaks louder to my love for a recipe than how quickly I plan to make it again.
Chewy udon, a hint of spice from the chiles, fistfuls of cilantro. If cozying up with a bowl of these noodles is not yet part of your weeklong meal plan, it’s time to rethink that menu.
Check out Dennis Prescott’s cookbook Eat Delicious!
Miso marinated salmon noodle bowls
- 2 tablespoons white miso paste
- ½ cup soy sauce
- ¼ cup mirin
- 1 tablespoon sriracha
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 2 tablespoons pure maple syrup
- 2 teaspoons cornstarch
Salmon and noodles
- 4 (6-ounce) skin-on salmon fillets
- 1 tablespoon honey
- 12 ounces udon (Japanese wheat noodles), or egg noodles
- 2 teaspoons vegetable oil
- 7 ounces Broccolini or broccoli florets
- 4 ounces spinach
- 2 scallions, thinly sliced
- 1 or 2 red chiles, finely sliced
- 1 bunch fresh cilantro
- 1 lime, cut into wedges
Make the marinade: In a medium bowl, whisk together all the marinade ingredients except the cornstarch until combined. In a small bowl, stir the cornstarch with 2 tablespoons water until dissolved, then whisk it into the marinade.
Make the salmon and noodles: Place the salmon in a casserole and top with the marinade. Cover with plastic wrap and place in fridge for 24 hours, turning the fish once or twice.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Place the salmon skin-side down on the baking sheet, reserving the marinade. Bake for 25-30 minutes, or until the fish is easily flaked with a fork. With about 5 minutes of time remaining, drizzle the honey over the salmon. The honey will caramelize.
Meanwhile, when the salmon is about halfway done cooking, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, drain, and set aside.
Heat a large wok or pan over medium heat and add the vegetable oil. When the oil is hot add the Broccolini and cook for 2 minutes, keeping it moving the entire time. Pour the reserved marinade in the wok and bring to a simmer. Add the noodles and give everything a toss to coat well. Stir in the spinach, scallions, and chiles and give the pan one last toss.
Portion the noodles into four serving bowls and top with the salmon fillets. Serve with fresh cilantro and lime wedges.
I expected these would be best warm, but both my husband and I preferred the bowls at room temperature, making this the perfect work lunch or make-ahead meal for a group.
*Recipe adapted from Dennis Prescott’s Eat Delicious.