Salmon and mushroom, the popular combination around the world, and for me, they are something I have to eat to start fall season!
This substantial noodle dish is full of savory umami from mushroom, salmon, and soy sauce. Not surprisingly, the butter is the key ingredient, as not only adding creamy richness but also bringing everything else together.
This super hearty and comfy noodle is perfect for quick lunch or dinner option for busy weekday nights. It is easy to make and also kids friendly dish.
It is good idea to use at least two kinds of mushroom for giving different textures and better flavor to the dish. I used shimeji mushroom and lobster mushroom this time, other kinds of mushroom like maitake mushroom or oyster mushroom are also great for this dish!
Salmon and Mushroom Udon with Garlic Soy Butter
Ingredients
- 4 ounces salmon fillet, skinless, removed pin bones
- Kosher salt
- 4 ounces assorted mushrooms, see note
- 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 package frozen udon noodle
- 1/2 tablespoon soy sauce
- 1 tablespoon unsalted butter
GARNISH
- Green onion, finely chopped
- Shichimi togarashi (Japanese 7 spice pepper blends)
- nori flakes, optional
Instructions
- Season a salmon fillet with salt generously and let it sit in refrigerator at least 2 hours before cooking, preferably. Tear or slice mushrooms into bite sizes.
- Preheat broiler. Use paper towels, pat dry salmon fillet. Place a salmon on a rack with a sheet tray. Position the salmon about 6 inches from the heat source and broil until it flakes for a few minutes or more. It is easy to burn so watch it carefully. When it cools enough to handle, flake the salmon.
- Heat a saute pan over medium heat, and add olive oil. Add garlic; cook until softened but not colored. Reduce heat to medium-low; add mushroom and cook until softened. Stir in salmon flakes.
- Add the udon noodle to the boiling water; cook until to the package instruction. Drain well in colander.
- Add the udon to the pan; toss with soy sauce and butter until butter is melted and everything combined. Season to taste with more salt. Serve with green onion and shichimi togarashi.
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