Name: Warm Udon Noodle Salad with Confit Trout
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving(s)
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)

Preparation

- 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

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