Hey there, fellow foodies!
It’s Al here, your culinary companion, and I’ve been itching to share this latest creation that’s been sizzling in my kitchen. As many of you know, I’m a sucker for Asian flavors. There’s something so vibrant and diverse about them, and they have this magical way of bringing life to any dish. But I also have a soft spot for dishes that are straightforward and fuss-free. After all, delicious food doesn’t always have to mean complicated cooking, right?
Today, we’re talking about a dish that brings the best of both worlds together: my Honey-Soy Glazed Salmon with Stir-Fried Udon Noodles. This is a plate that sings with the melodies of sweet and savory, and comes together faster than you can say “gourmet dinner at home.” So, let’s dive in, shall we?
I’ve always found salmon to be an amazing canvas for flavors. Its rich, buttery texture pairs beautifully with a myriad of seasonings and sauces. This time around, I’ve gone for a honey-soy glaze — a classic combination that never disappoints. It’s the kind of sauce that you can whip up in minutes but tastes like you’ve spent hours perfecting it.
When it comes to the stir-fry, I love the hearty chewiness of udon noodles. They’re like delightful little ropes that catch all that glazy goodness. And what’s a stir-fry without a rainbow of veggies? Crisp bell peppers, tender carrots, and crunchy snow peas bring color and crunch. A quick sauté with garlic and ginger, and you’ve got yourself a feast for the senses.
While the salmon bakes to perfection in the oven, those noodles join the party in the wok, soaking up all the flavor. It’s a kitchen synergy that ticks all the boxes for a weeknight meal but feels special enough for the weekend.
And the grand finale? A sprinkle of sesame seeds, a scatter of fragrant spring onions, and a few leaves of fresh cilantro to crown the dish. It’s a picture-perfect finish that boosts the flavor profile even more (and yes, it’s totally Instagram-worthy!).
This Honey-Soy Glazed Salmon with Stir-Fried Udon Noodles has got it all. It’s a blend of comforting and exotic, simple and sophisticated, and it’s a meal that captures the essence of my love for global cuisines. Plus, it’s a fantastic way to impress your loved ones with minimal effort.
I really hope you enjoy making and eating this dish as much as I loved creating it. Be sure to let me know how it turns out, and remember, the world is your oyster… or should I say, your salmon? 😄
‘Til next time, keep those taste buds curious!
Cheers,
Al
Ingredients
– 4 salmon fillets (about 150g each)
– 2 tablespoons honey
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 tablespoon vegetable oil
– 1 tablespoon fresh ginger, minced
– 2 cloves garlic, minced
– 300g udon noodles, cooked according to package instructions
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 medium carrot, julienned
– 100g snow peas, trimmed
– 4 spring onions, thinly sliced
– Salt, to taste
– Black pepper, to taste
– 1 teaspoon sesame seeds (for garnish)
– Fresh cilantro leaves (for garnish)
Method
1. Preheat your oven to 200°C (400°F, Gas Mark 6). Line a baking sheet with parchment paper and set aside.
2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil to create the glaze. Set aside.
3. Season the salmon fillets with salt and pepper on both sides. Place them onto the prepared baking sheet.
4. Brush half of the honey-soy glaze over the top of each salmon fillet, ensuring they are well coated.
5. Place the salmon in the preheated oven and bake for 12-15 minutes, or until the flesh flakes easily with a fork.
6. While the salmon is baking, heat the vegetable oil in a large wok or frying pan over medium-high heat.
7. Stir-fry the ginger and garlic for 1 minute until fragrant, being careful not to burn them.
8. Add the red and yellow bell peppers, carrot, and snow peas to the wok. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
9. Add the cooked udon noodles to the wok with the vegetables. Pour the remaining honey-soy glaze over the noodles and toss everything together, cooking for another 2 minutes to ensure the noodles are heated through and coated in the glaze.
10. Check the seasoning of the stir-fry, adding more salt or pepper if needed.
11. Once the salmon is done, remove it from the oven and let it rest for a couple of minutes.
12. Serve the baked salmon hot, placed over a bed of the honey-soy glazed udon noodles and vegetables.
13. Garnish with sesame seeds, sliced spring onions, and fresh cilantro leaves before serving.
