5030 · highprotein · highproteinrecipes · lowcalorierecipes · noodles · salmon

GRILLED SALMON UDON WITH CHILLED DASHI

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Prep
—
Cook
—
Total
30 min
Calories
772
Protein
54g
Carbs
75g
Fat
31g

Get ready

Ingredients

Ingredients

  • 400 g Skinless Boneless Salmon
  • 1 tsp Avocado Oil
  • 1 Cucumber
  • 2 Spring Onions
  • 400 g Frozen Udon Noodles

For the sauce

  • 3 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Sugar
  • 2 tbsp Shiro Dashi or 1 tsp Dashi Powder
  • 1 tsp Sesame Oil
  • 6 Ice Cubes

Cook

Method

  1. Finely slice the cucumbers on a mandolin and pop them in a bowl with a teaspoon of salt. Give them a good mix and set aside in the fridge for 10 minutes before squeezing out all the excess moisture. Finely slice the spring onions.
  2. For the sauce, add the soy sauce, mirin, sugar, shiro dashi and sesame oil to small pan and place over a low heat. Gently warm through until the sugar has dissolved, remove from the heat and add the ice cubes. Once cold, pour in the cucumber water you squeezed out of the cucumbers. Add this liquid into the dashi, just make sure to do a little at a time and taste accordingly as it could be quite salty.
  3. Cut the salmon into 1inch cubes.
  4. Bring a pan of salted water to the boil and cook your noodles until aldente. Drain and rinse under cold water, adding some ice if you’ve got it.
  5. Set a large, non-stick frying pan over a medium heat. Once hot, spray with a little oil and cook the salmon for 90 seconds on each side until golden and blushing in the centre. Remove from the pan and rest for a couple of minutes.
  6. To plate, add the noodles the the bottom of the bowl top with the salmon, cucumbers and sliced spring onions and pour over the broth.