Casey Landaluce, F/V Clean Sweep

Miso Udon With Coho Salmon Meatballs

Course Main Dish
Cuisine Asian


  • 1 lb skinless Coho Salmon ground or finely chopped
  • 1/2 cup minced shallots
  • 2 cloves minced garlic
  • 1 tsp fresh grated ginger
  • 1/2 jalapeño minced
  • 1 Egg
  • 1/3 cup panko crumbs
  • 2 tbs coconut oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 2 tbs chopped cilantro
  • For Miso Fish Broth
  • salmon backbone and head or other fish racks or prepared broth
  • sliced ginger
  • pinch red pepper flakes
  • parsley and cilantro stems
  • splash of soy sauce
  • 6 oz package of udon noodles
  • piece a 4”of Kombu seaweed optional
  • miso paste
  • 4 cups prepared broth, if using


  • Lightly sauté shallots, garlic, ginger and minced jalapeño in 1 tbs coconut oil, 4 minutes over medium heat
  • Set aside and cool
  • Combine all ingredients into a mixing bowl and mix until even (hand mixing is best)
  • Roll about 2 tbs of the mixture into balls
  • Refrigerate for 2 hours
  • Coat skillet with 1 tbs coconut oil and bring to medium high heat
  • Pan fry salmon meatballs, turning until golden brown
  • For miso broth;
  • Place all ingredients except noodles and miso paste in a large stock pot, just cover with water
  • Simmer for 20 minutes
  • Strain liquid broth
  • In separate pot, cook noodles according to package directions
  • To assemble combine 1 tsp miso paste, 1/4 of udon noodles, and 1 cup of broth into a serving bowl. Stir to dissolve miso paste and add meatballs
  • Garnish with green onion and jalapeños
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