Roasted Miso Pineapple Butter Salmon with Chili Crunch Thai Noodles and Slaw

A poke-meets-Thai-noodles riff with miso-pineapple butter salmon, chili-crunch noodles, and slaw.

May 8, 2024

A twist on a poke bowl meets Thai noodle dish, leaning on tropical and spicy flavors. Developed in partnership with Kvarøy Arctic, whose cold, clean Norwegian waters give the salmon a pristine flavor.

What you'll need

Ingredients

4 six-ounce Kvarøy Arctic salmon filets
Fresh pineapple slices
Brown sugar (for sprinkling)
Limes and cilantro, for garnish
Chili crunch oil, for drizzling
4 Tbsp butter (for miso pineapple butter)
2 Tbsp white miso paste
3 Tbsp brown sugar
1 Tbsp soy sauce
2 cloves garlic, minced
2 slices fresh pineapple, chopped
1 package Thai or udon noodles
2 Tbsp chili crunch oil (for noodles)
1 Tbsp sesame oil
Slaw with dressing of your choice

Method

Directions

1
Make the miso pineapple butter: In a small food processor, combine the butter, miso, brown sugar, soy sauce, and garlic. Process until smooth. Add the chopped pineapple and pulse until incorporated.
2
Preheat oven or grill to 325°F. Line a baking sheet with parchment and place the rinsed salmon filets skin-side down.
3
Spread the pineapple miso butter generously over each filet. Top with a fresh slice of pineapple and sprinkle about 1 tablespoon brown sugar over each.
4
Bake or grill 15–20 minutes, until the salmon reaches 145°F. Rest 5 minutes.
5
While the salmon rests, cook the Thai or udon noodles per the package and drain.
6
Heat the sesame oil and chili crunch oil in a sauté pan over medium heat. Add the noodles and toss until coated and warmed through.
7
Top the salmon with fresh lime juice, cilantro, and a drizzle of chili crunch oil. Serve with the noodles and slaw alongside.