Active Time
35 MIN
Total Time
1 HR 35 MIN
Yield
Serves : 4
© Kieran Scott

How to Make It

Step 1    

In a small saucepan, combine the soy sauce, sake, lime juice, ginger and sugar and bring to a boil; stir to dissolve the sugar. Pour the marinade into a glass baking dish; let cool completely. Add the salmon, turn to coat and marinate for 1 to 4 hours, turning occasionally.

Step 2    

Preheat the broiler. Broil the salmon, skin side down, 5 inches from the heat until golden, about 3 minutes. Turn the fillets and broil for 4 minutes, or until the skin is crisp and the fish is not quite cooked through. Transfer to a plate.

Step 3    

In a medium saucepan of boiling water, cook the udon until heated through, 1 minute. Drain the noodles and transfer to soup bowls.

Step 4    

Heat the olive oil in a large skillet. Add the spinach by handfuls and cook over high heat, tossing, until wilted. Mound the spinach on the udon and top with the salmon. Spoon the cooking juices in the baking dish over the fish, sprinkle with the sesame seeds and serve.

Suggested Pairing

A light, fruity New Zealand Pinot Noir echoes and balances the sweet, salty and tart flavors in the marinade.

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Aggregate Rating value: 5

Review Count: 4077

Worst Rating: 0

Best Rating: 5

Author Name: lemony31

Review Body: I made this recipe exactly as written and my family really enjoyed it! The sauce is delicate but flavorful.

Review Rating: 4

Date Published: 2017-04-30