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Miso Udon with Salmon Meatballs

Yum

Miso Udon with Salmon Meatballs

By Casey Landaluce Serves 2-4 (15 meatballs)

Salmon Meatballs

  

Ingredients

 

1 pound skinless Copper River salmon (king, sockeye or coho), ground or finely chopped
1/2 cup minced shallots
2 cloves minced garlic
1 tsp fresh grated ginger
1/2 of a jalapeño, minced
1 egg
1/3 cup panko crumbs
2 tablespoons coconut oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil
2 tablespoons chopped cilantro

Miso Fish Broth


Ingredients


salmon backbone and head
sliced ginger
a pinch red pepper flakes
parsley and cilantro stems
splash of soy sauce (~2 tsp)
6 ounce package of udon noodles
a 4” piece of Kombu seaweed (optional)
miso paste



Directions

 

- Lightly sauté shallots, garlic, ginger and minced jalapeño in 1 tablespoon of coconut oil 4 minutes or less over medium heat
- Set aside and cool
- Combine all ingredients into the mixing bowl and mix until even (hand mixing is best!)
- Roll about 2 tablespoons of the mixture into balls
- Refrigerate for 2 hours
- Coat skillet with 1 tablespoons of coconut oil over medium high heat
- Pan fry salmon meatballs until golden brown







Directions


- Bring all ingredients except noodles and miso paste to a gentle simmer for 20 minutes
- Strain broth
- In separate pot, cook noodles according to package directions
- To assemble combine 1 teaspoon miso paste, 1/4 of udon noodles, and 1 cup of broth into a serving bowl. Stir to dissolve miso paste and add meatballs garnished with green onion and jalapeños

 

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