Warm Udon Noodle Salad with Confit Trout
Warm Udon Noodle Salad with Confit Trout
Ingredients
- ¼ cup (60 ml) low-sodium soy sauce
- 3 tbsp (45 ml) sesame oil
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) sambal oelek
- 1 lime, zest finely grated and juiced
- 1 ½ lb (675 g) trout fillet without skin, cut into 4 pieces
- 4 packages (200 g each) fresh udon noodles
- 2 Lebanese cucumbers, cut into thin rounds
- 2 green onions, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- Black sesame seeds (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the soy sauce, sesame oil, honey, sambal, lime zest and juice. Season with pepper.
- Place the fish pieces in a 13 x 9-inch (33 x 23 cm) baking dish. Drizzle with 3 tbsp (45 ml) of the soy dressing. Cover with foil and bake for 12 to 15 minutes.
- Meanwhile, in a large pot of lightly salted boiling water, cook the noodles for 3 minutes. Drain and quickly rinse under cold water. Drain well. Place in the bowl with the remaining soy dressing. Add the cucumbers, green onions and bell pepper. Mix well.
- Serve the trout and noodle salad on plates. Drizzle with the fish cooking juices. Sprinkle with black sesame seeds, if desired.
Warm Udon Noodle Salad with Confit Trout