Teriyaki Miso Glazed Salmon with Bok Choi Udon Noodle Stir Fry

Fri, 11 November 2022

Serves 4
Ingredients
• 4 x 120g salmon (4 thick pieces)
• 2 baby bok choy cut into quarters
• Handful shiitake mushrooms ( optional)
Marinate
• 3/4 cup light soy sauce
• 3/4 cup Mirin- sweet japanese wine
• 3 tablespoon sesame oil
• 3 teaspoon honey
• 1 tbsp Miso Paste
• 3 cloves garlic grated
• 3 teaspoon grated fresh ginger
Wok fried udon Noodle
• Hand full of coriander
• Pinch salt and pepper
• Toasted sesame seeds
• Bunch scallions, sliced thinly
• 10g Ginger peeled and sliced thin
• Fresh chilli sliced optional
• Udon noodles Cooked
• ChanChan black garlic chilli rayu available in ( Aldi & Sheridans Dunnes )
• 2 Tbsp Soy sauce

Instructions
1 Pre Heat oven to 185c
2 Place the Salmon, Bok Choi and optional mushrooms on a parchment paper ( or
foil lined) baking sheet.
3 Mix marinade ingredients (miso, soy, mirin, Sesame oil, garlic, ginger) together in a
small bowl and spoon it over the fish and veggies, coating all sides well.
4 Sprinkle the salmon with a pinch of salt and pepper, then place the tray in the
oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it
may be done, or need a few more minutes- so remove it if need be- thinner cuts will
cook faster. At this point, you could remove the fish and Bok Choi, giving the Bok
Choi a little toss first – or simply continue baking a few more minutes, until the bok
choy is just tender ( yet green and vibrant and crisp).
5 Wok Cook the udon noodles and the shiitake Mushrooms in a heated wok and add
in all the ingredients stir fry on medium heat for 5mins & Divide among 4 bowls with
heated and cooked rice noodles
6 Place salmon , bok choi and scallions on top.
7 Sprinkle the bowl with toasted sesame seeds, and some of my CHANCHAN Black
Garlic Peanut Chilli Rayu ‘“Available in Aldi” for more Heat & Spice.