I might have mentioned before that Salmon is my favourite fish. It’s not only healthy with choke full of Omega 3 fatty acids, a good source of protein, high level of vit D (good for your bones), it’s also super versatile. You don’t really have to do too much to the already flavourful flesh. Usually I would pan fry the fillets with just a bit of salt and pepper and then drizzle with lemon (yum), but I thought I’d try something different and make a Japanese inspired dish with Teriyaki sauce. Just imagine the nice caramelised surface, the crispy skin and soft supple flesh, it’s just such a joy to eat.
I have a slight obsession with noodles lately. Well, who am I kidding really… I’m basically a noodle addict. However, recently I’ve been craving for thick chewy Udon noodles, for some reason. I suppose you don’t really need a reason for a craving anyway. Instead of making udon noodles soup as I usually do, I thought I’d try making Yaki Udon to complement the Salmon. I bought some Shimeji Mushrooms to pair with the noodles too.
By the way, did you know that Udon noodles are traditionally kneaded by feet? Check out NotQuiteNigella’s post about making Udon from scratch. Seems like a pretty therapeutic exercise. Although if I had done that, I gotta make sure Frank don’t find out about it. Haha!
This meal is incredibly easy and quick to make. If you don’t count the time for marinating, the cooking process takes no longer than 15 minutes. Great for a career woman, a busy college/uni student, and suitable for beginners.
1 Salmon fillet
2 tablespoons Light Soy Sauce
2 tablespoons Mirin
2 tablespoons Sake
1 teaspoon sugar
Mix soy sauce, mirin, sake and sugar together and stir until sugar dissolved. Marinate Salmon with half the sauce for at least 30 minutes. Pat the skin side dry before cooking to achieve crispy skin.
Heat up a pan over medium heat, add a mixture of peanut and sesame oil and pan sear the marinated Salmon skin first for 2 minutes. Turn the other side and pour in the rest of the teriyaki sauce. You can either finish this in an oven or leave on pan for 2 more minutes for medium well doneness.
1 packet of fresh Udon noodles (for 2)
2 cloves Garlic, minced
1 packet of Shimeji Mushrooms, separated
1 Carrot, julienned
Half a head of Broccoli, cut into florets
1 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Mirin, dilute in a bit of water
1 tablespoon Sake
1 tablespoon Miso Paste
Coriander (Optional) or Parsley
Heat oil in pan and saute garlic until aromatic. Add carrot, broccoli and shimeji mushrooms and stir fry for 2-3 minutes until soft.
Deglaze the pan with mirin and sake, add noodles, followed by the rest of the seasoning. Add about 1/2 cup of water and stir fry everything for 2-3 minutes. The noodles should be remain slightly wet so add more water if required. Sprinkle some coriander or parsley before serving if preferred.
Obviously I had forgotten about the herbs before I took these photos. Teriyaki sauce goes extremely well with Salmon and gives it all sort of umaminess but also balanced with the sweet note, I especially love the slightly charred edges. And the noodles! Let’s just say they are addictive. In fact I went and bought more Udon and Shimeji yesterday.
Option 2: Letting the noodles shine
You could also crumble the Salmon into the noodles so you get more even distribution of noodles vs fish without the need for a knife. I call it the lazy eater way. Also, you get 2 serves out of one fillet.
So which version do you prefer? I have to say I actually prefer the second one.
Next post, I’ll share an Italian version of a Salmon Noodles (Pasta) that I just had today. I can tell you first it was pretty damn delicious too.