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Salmon and Sesame Noodles

Salmon Sesame Noodle Bowls
Salmon and Sesame Noodles
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

When schedules change and life gets a bit chaotic, easy really matters. Meals that offer big flavor and healthy nutrition – made quickly with little mess – are what I look for. It’s easy to offer non-processed, whole food choices while still keeping it simple.

Today I’m making two sauces and a seasoning you can keep on-hand that will add flavor to many things. Once made, they can add big flavor to the simplest meal.

I’m making a seasoning that I’ve recently learned about called Furikake. I’m Furikake obsessed. Wait … what in the world is Furikake? It is a Japanese seasoning that you can purchase ready-made but, typically, ready-made versions have MSG in them. If you are okay with MSG, then go get some! I personally can’t handle the effect MSG has on my body, so my easy homemade version is free of MSG.

Furikake is typically made with dried seaweed or nori sheets – the stuff they use to roll sushi, sesame seeds, sesame oil, sugar and salt. Some Furikake recipes call for katsuobushi (bonito fish flakes), which I find to be a bit too fishy tasting. You can find many variations of it; some spicy, some fishy, some flaky and some ground more fine. The recipe I use is the one we like best, but feel free to experiment with variations. It is great to have on hand to sprinkle on fish, chicken, rice, noodles and vegetables.

I am making a simple salmon noodle bowl that will take no more time to make than a frozen pizza. With the sauces and seasonings on hand, it’s as easy as baking the salmon and serving it with boiled pasta and a super easy steamed vegetable. Today I served it with simple steamed asparagus, but you can add your veggies of choice.

Salmon and Sesame Noodles


  • 4 6oz. Columbia River King Salmon fillets
  • 1 Tbsp. honey
  • 12 oz. udon noodles (substitute with rice noodles or even spaghetti)
  • 2 scallions, sliced
  • Fresh cilantro and lime wedges, for serving
  • Marinade (recipe below)
  • Sesame sauce (recipe below)
  • Furikake, for seasoning (recipe below)


  1. Place the salmon filets in a casserole dish and cover with the marinade (recipe below.) Cover dish with plastic wrap and refrigerate for thirty minutes or up to 24 hours.
  2. Preheat oven to 350°F and line a baking sheet with parchment paper.
  3. Place the salmon skin-side-down on the parchment.
  4. Bake for 20-25 minutes or until the salmon easily flakes with a fork. When there is about 5 minutes remaining, drizzle the honey over the salmon. The honey will coat and caramelize.
  5. Meanwhile, bring a large pot of water to a boil. Cook noodles according to the package instructions.
  6. Toss noodles with sesame sauce (recipe below) and add scallions.
  7. Portion noodles into four serving bowls top with salmon and asparagus (or your choice of vegetables)

Marinade for Salmon


  • 2 Tbsp. white miso paste
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 Tbsp. sriracha
  • 1 Tbsp. fresh ginger, minced
  • 2 cloves garlic,minced
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. cornstarch


  1. In a medium bowl, whisk together all of the marinade ingredients except the cornstarch.
  2. In a small bowl or jar whisk or shake the cornstarch with 2 Tbsp. of water until dissolved, then whisk into the marinade.

Sesame Sauce for Noodles


  • 1/3 cup Tamari
  • 3 Tbsp. mirin
  • 3 Tbsp. toasted sesame oil


  1. Whisk all ingredients together.



  • 2 toasted nori sheets
  • 2 Tbsp. toasted sesame seeds
  • 2 tsp. coconut sugar
  • 1/2 tsp. toasted sesame oil
  • Pinch of salt


  1. Crumple the nori sheets into a food processor.
  2. Add the rest of the ingredients. Pulse a few times until all ingredients are broken and incorporated. It can be roughly chopped or finely ground.
  3.  Store in an air tight container at room temperature for a week.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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