Can’t Miss The Flavor With Miso Udon And Copper River Salmon Meatballs

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website here. This week: A Miso Udon recipe infused with salmon flavor.

Miso Udon With Salmon Meatballs

by Casey Landaluce, F/V Clean Sweep

Serves 2-4 (15 Salmon Meatballs)

Ingredients

• 1 lb skinless Copper River 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

Directions

• 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

Miso Fish Broth

Ingredients

• salmon backbone and head 
• sliced ginger
• pinch red pepper flakes
• parsley and cilantro stems
• splash of soy sauce (~2 tsp)
• 6 oz package of udon noodles
• a 4” piece of Kombu seaweed (optional)
• miso paste

Directions

• 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 jalapeño

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For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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