Here’s a mouthwatering dish that combines the strong tastes of the sea with the subtle charm of Asian cooking: soy-and-ginger-glazed salmon served with udon noodles. This recipe combines the comfortable embrace of soft udon noodles with juicy salmon fillets that are delicately coated with a delightful mixture of soy sauce and fresh ginger. With each bite, this dish, which is perfectly balanced and incredibly tasty, will entice your taste buds.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup sake
- 3 tablespoons fresh lime juice
- 2 tablespoons grated fresh ginger
- 1 tablespoon sugar
- Four 6-ounce center-cut salmon fillets, with skin
- 1/2 pound fresh udon noodles
- 1 tablespoon extra-virgin olive oil
- 1 pound spinach, stems discarded
- 1 tablespoon sesame seeds, lightly toasted
Directions
- In a small saucepan, combine the soy sauce, sake, lime juice, ginger and sugar and bring to a boil; stir to dissolve the sugar. Pour the marinade into a glass baking dish; let cool completely. Add the salmon, turn to coat and marinate for 1 to 4 hours, turning occasionally.
- Preheat the broiler. Broil the salmon, skin side down, 5 inches from the heat until golden, about 3 minutes. Turn the fillets and broil for 4 minutes, or until the skin is crisp and the fish is not quite cooked through. Transfer to a plate.
- In a medium saucepan of boiling water, cook the udon until heated through, 1 minute. Drain the noodles and transfer to soup bowls.
- Heat the olive oil in a large skillet. Add the spinach by handfuls and cook over high heat, tossing, until wilted. Mound the spinach on the udon and top with the salmon. Spoon the cooking juices in the baking dish over the fish, sprinkle with the sesame seeds and serve.
Essential Tools and Equipment
A top-notch griddle or grill is a must for making Soy-and-Ginger-Glazed Salmon with Udon Noodles since it will ensure a tasty sear on the salmon fillets cooked to perfection. To get a gorgeous caramelization, bake or broil the salmon with the soy and ginger sauce using a commercial-grade oven or broiler. To boil the udon noodles until they are soft, a commercial range or stove with several burners is also essential. To ensure consistent heating and accurate temperature control when making the soy and ginger glaze, a sturdy saucepan or sauté pan is essential. Lastly, to ensure a flawless cooking procedure, a commercial-grade chef’s knife and cutting board are necessary for accurately and efficiently preparing ingredients.
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