Salmon Fillet Teriyaki Dinner Beef Udon Noodles
I might have mentioned before that Salmon is my favourite fish. It's not simply healthy with choke full of Omega 3 fatty acids, a good source of protein, high level of vit D (adept for your basic), it'southward too super versatile. You don't really have to practice too much to the already flavourful flesh. Usually I would pan fry the fillets with just a fleck of salt and pepper and then drizzle with lemon (yum), just 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 mankind, it'southward merely such a joy to eat.
I have a slight obsession with noodles lately. Well, who am I kidding actually… I'g basically a noodle addict. However, recently I've been craving for thick chewy Udon noodles, for some reason. I suppose yous don't really demand a reason for a craving anyway. Instead of making udon noodles soup as I unremarkably do, I idea I'd attempt making Yaki Udon to complement the Salmon. I bought some Shimeji Mushrooms to pair with the noodles too.
By the style, did you know that Udon noodles are traditionally kneaded by feet? Check out NotQuiteNigella'south postal service about making Udon from scratch. Seems similar a pretty therapeutic exercise. Although if I had done that, I gotta make sure Frank don't find out well-nigh 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 higher/uni pupil, and suitable for beginners.
Teriyaki Salmon
ane Salmon fillet
2 tablespoons Low-cal Soy Sauce
ii tablespoons Mirin
2 tablespoons Sake
1 teaspoon sugarMix soy sauce, mirin, sake and sugar together and stir until saccharide dissolved. Marinate Salmon with one-half the sauce for at least 30 minutes. Pat the skin side dry before cooking to accomplish crispy skin.
Oestrus upwards a pan over medium heat, add a mixture of peanut and sesame oil and pan sear the marinated Salmon skin beginning for 2 minutes. Plow the other side and pour in the balance of the teriyaki sauce. Yous can either end this in an oven or leave on pan for 2 more minutes for medium well doneness.
Yaki Udon
1 packet of fresh Udon noodles (for 2)
ii cloves Garlic, minced
i bundle of Shimeji Mushrooms, separated
1 Carrot, julienned
One-half a caput of Broccoli, cut into florets
1 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
ane tablespoon Mirin, dilute in a bit of water
1 tablespoon Sake
ane tablespoon Miso Paste
Coriander (Optional) or ParsleyEstrus oil in pan and saute garlic until aromatic. Add together 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 balance of the seasoning. Add well-nigh 1/2 loving cup of water and stir fry everything for 2-three minutes. The noodles should be remain slightly wet so add more water if required. Sprinkle some coriander or parsley before serving if preferred.
Patently I had forgotten nigh the herbs earlier I took these photos. Teriyaki sauce goes extremely well with Salmon and gives it all sort of umaminess but as well counterbalanced with the sweet note, I especially honey the slightly charred edges. And the noodles! Allow's but say they are addictive. In fact I went and bought more Udon and Shimeji yesterday.
Option 2: Letting the noodles smoothen
You lot could too crumble the Salmon into the noodles so you lot get more even distribution of noodles vs fish without the need for a knife. I call information technology the lazy eater mode. Likewise, y'all get two serves out of one fillet.
So which version do you prefer? I have to say I actually prefer the second one.
Adjacent post, I'll share an Italian version of a Salmon Noodles (Pasta) that I just had today. I tin tell you first it was pretty damn delicious too.
Source: https://kellysiewcooks.com/2013/04/09/teriyaki-salmon-and-yaki-udon-fried-udon-noodles/
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