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Misoyaki Salmon Udon
Dinner
Lactose-free

Misoyaki Salmon Udon

Miso-glazed salmon (misoyaki / saikyo-yaki style) over udon noodles with greens. The caramelised sweet-savoury miso crust is the star. High protein, lactose-free.

540
kcal
40g
protein
25 min
time
#high-protein#japanese

Method

  1. Marinate the salmon

    Mix the miso paste (glaze), mirin (glaze), honey (glaze) and soy sauce (glaze) into a smooth paste. Coat the salmon fillet all over and leave to marinate 30 min+ if you have time (even 10 min helps).

    30:00

  2. Cook the udon

    Cook the nest udon per the pack, drain, and toss with a tiny splash of sesame oil or dashi so it doesn't stick.

    4:00

  3. Cook the salmon

    Wipe excess marinade off the salmon (it catches easily). Grill or pan-fry gently, skin-side first, until just cooked and the miso is caramelised. Watch it closely — the sugars scorch fast.

    8:00

  4. Cook the greens

    Wilt or steam the greens (pak choi, spinach or whatever's in) until just tender.

    2:30

  5. Assemble

    Pile the udon into a bowl, top with the salmon and greens, and finish with the spring onion, sliced and sesame seeds.

Notes

Around 540 kcal and 40g protein. Naturally lactose-free. The salmon technique is misoyaki (miso-grilled) — or saikyo-yaki when made with sweet Saikyo miso. KEY TECHNIQUES: (1) Marinate if you can — even 30 min deepens the flavour and silkens the texture; traditionally hours to days (keep it in the fridge for a long marinade). (2) Miso's sugars scorch FAST, so wipe excess marinade off before cooking, keep the heat gentle, and watch it closely — caramelised, not burnt. Grill or pan-fry skin-side first. Pull the salmon while still just-cooked and moist. Toss the drained udon with a little sesame oil or dashi so it doesn't clump. Barely-dress the noodles so the salmon stays the hero.