Lately, we’ve been making a lot of southern European dishes and we felt we needed a break, but we were also looking for a dish that wouldn’t take all night to make and require us to buy a load of ingredients we’d use for one dish and then sit and rot in our refrigerator. So, we decided to go old-school Japanese-American style and make a dish so reminiscent of the 1980s that you’d almost expect to look up from your plate and find Mr. Miyagi and Daniel-san across the table.
But instead of accompanying this dish with some studied fence-painting or the practicing of our wax-on, wax-off technique, we went for a really simple scallion salad called Pa Muchim we’ve been loving at Korean restaurants lately.
Both of these dishes are unbelievably easy and are perfect for a weeknight evening in, especially if you’re lucky enough to have the Karate Kid trilogy on hand for some post-dinner entertainment…
We’re entering this into this week’s “Weekend Herb Blogging” event hosted by Coffee and Vanilla.
Broiled Miso-Glazed Salmon with Udon Noodles
- 1 lb salmon fillet
- 4tbsp miso paste
- 1 x 8oz package ready to eat udon or soba noodles
- 2tbsp mirin
- 2 cloves garlic, crushed and chopped
- 1tbsp ginger, crushed chopped
- 1tbsp (reduced sodium) soy sauce
- 1/2 carrot julienned
- 1/2 red bell pepper julienned
- 3oz green beans
- 1tbsp peanut oil
- Turn on your broiler to high and place a sheet of aluminum foil over a baking sheet and oil lightly.
- Cut salmon fillet into two roughly equal portions and coat lightly on all sides with miso past, probably about half of it.Heat your wok or skillet to very high heat and add peanut oil. Then, quickly toss in the carrot and green beans. Allow to cook, moving constantly for about a minute until beans start to wrinkle a bit.
- Hit pan with ginger and garlic. When you can smell these nicely, add the mirin and soy sauce, followed after a couple of seconds by the udon noodles. Stir these together so noodles are well coated with sauce and vegetables and then remove to a plate.
- Slap salmon under broiler (skin side down first). After between 1-2 minutes or until miso starts to caramelize, turn fish over and broil for another 1-2 minutes skin side up.
- When skin is crispy and glazed-looking, remove fish and serve over the noodles and top with scallion salad (pa muchim).
Scallion Salad (Pa Muchim)
- 3-4 medium scallions (spring onions/chinese shallots)
- 2 tbsp rice wine vinegar
- 2 tsp white sugar
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes (chili flakes)
- 1 pinch coarse/kosher salt
- 1tsp toasted sesame seeds
- Slice scallions lengthwise into fine strips (1-2mm or 1/16inch wide) and submerge in cold water until curled – 30mins-1hr.
- Drain well and place in a bowl then dress with remaining ingredients. Serve either as a garnish, side dish or panchan (mixed korean starters) to your favorite Asian dish.
Check out some other posts you may enjoy:
- SWEET ANISE-FLAVORED SALMON IN A POUCH (SALMON EN PAPILLOTE)
- PROVENCAL RABBIT WITH OLIVES AND CAPERS
- PASTA (PERCIATELLI/BUCATINI OR SPAGHETTI) AL’AMATRICIANA (ROMAN CLASSIC PASTA DISH)
- VEAL SAUSAGES WITH HERBED POLENTA AND ROASTED BEETS
- OKRA FRITTERS WITH LOUISIANA REMOULADE
- BREAD-CRUSTED FISH WITH LEMON-BUTTER SAUCE
- WHOLE FRIED SNAPPER WITH GARLIC AND PARSLEY SAUCE