Miso Udon With Salmon Meatballs


Miso Udon with Salmon Meatballs

By Casey Landaluce Serves 2-4 (15 meatballs)

Salmon Meatballs


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


- 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

Miso Fish Broth 


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


- 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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