Miso Glazed Salmon

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Fill a 4-6 quart pot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil and then start step #3.
3. Cut open the package of salmon (a) and place on a baking tray lined with foil. Make sure the smooth, nice-looking side of the fish is facing up. Pour 1/2 of the miso glaze (b) on top of the salmon and use the back of a spoon to spread the glaze evenly over the top of the fish. Place the tray of salmon into your 425 degree oven and bake for 8 minutes
4. (bake for 10 minutes if preparing 4+ servings).
5. As soon as you put the salmon in the oven, add the udon noodles (c) to the pot of boiling water. Cook for 10 minutes.
6. Wait 5 minutes, then heat a skillet or saute pan for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the bok choy and snap peas (d) to the pan. Saute and stir for 1 minute. Drizzle 1/2 of the black pepper sauce (e) over the vegetables and stir. Taste and add salt and pepper if you wish.
7. At this point, your salmon should be ready. Remove the baking tray from the oven and spoon the remaining miso glaze over the top of the fish.
8. When the noodles have cooked for 10 minutes, strain the water. Place the noodles on your serving plates.
9. Add the bok choy and snap peas over the noodles and place the salmon on top. Drizzle the remaining black pepper sauce over everything.