Think of this recipe as a twist on a poke bowl meets Thai noodle dish that incorporates tropical and spicy flavors together to make your mouth say whoa (in a good way).
Studies show by eating salmon 2x per week can reduce inflammation, lower blood pressure, and even protect your skin from the aging effects of the sun! We’ve partnered up with Kvaroy Arctic and curated this mouthwatering recipe elevating your next salmon dish. The flavor of Kvarøy Arctic salmon is informed by the farm’s breathtaking location. The waters near Kvarøy island in Norway are cool and clear, with a deep-fjord current that keeps the water fresh and helps exercise the salmon, giving this beautiful fish a pristine, clean flavor. And by raising fish sustainably, as Kvarøy Arctic does, the oceans and communities around the world will benefit for generations to come.
Find Kvarøy Arctic Salmon at a store near you.
Ingredients
- 4 six-ounce Kvarøy Arctic salmon filets
- Fresh pineapple slices
- Miso pineapple butter
- Brown sugar
- Thai noodles
- Slaw with dressing
- Limes and cilantro, garnish
- Chili crunch oil
- 4 tablespoons of butter
- 2 tablespoon white miso paste
- 3 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 cloves of garlic, minced
- 2 slices of fresh pineapple, chopped
- 1 package Thai or udon noodles
- 2 tablespoons Chili crunch oil
- 1 tablespoon Sesame oil
- 3 cups cabbage, shredded
- 3 radishes, sliced thin
- 1 cup cucumbers, chopped
- ¼ cup green onions, sliced
- ½ cup carrots, shredded
- ¼ cup cilantro, chopped
- Pistachos
- 1 cup slaw dressing
- 1 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons chili crunch oil
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- 1 tablespoon fresh ginger
- 1 teaspoon garlic, minced
- 1 tablespoon soy sauce
- ½ teaspoon salt
Preparation
To prepare the salmon: Preheat oven or grill to 325℉. On a baking sheet lined with parchment paper and place the washed salmon fillet (skin side down) on the paper. Generously spread the pineapple miso butter on the top of the filet. Place a fresh slice of pineapple on top of the butter and sprinkle additional brown sugar (we sprinkle 1 additional tablespoon per filet) on top of the butter and pineapple.
Grill or bake in the oven for 15-20 minutes or until the filet is at 145 ℉. Remove and allow to sit for 5 minutes. Top with fresh squeezed lime juice, cilantro and a drizzle of the chili crunch oil (or more if you want it spicy).
To make butter: In a small food processor, add all the ingredients except the pineapple. Process until smooth and mixed well. Add the pineapple and process until the pineapple is mixed into the butter.
To prepare chili crunch Thai noodles: Prepare the Thai or udon noodles per package and set aside. In a sauté pan, heat sesame oil and chili crunch oil over medium heat and add noodles. Toss them in the oils until coated and warmed.
To make slaw: combined all ingredients except cilantro, pistachios and dressing. Toss with 1 cup of slaw dressing, more if desired. Top with fresh cilantro and pistachios.
To make dressing: In a jar with a lid, place all ingredients and shake vigorously until sugar is dissolved. Chill in refrigerator. Keeps for 4 days.
