Casey Landaluce, F/V Clean Sweep
Miso Udon With Coho Salmon Meatballs
Ingredients
- 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
Instructions
- 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
Tried this recipe?Let us know how it was!