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salmon kosher salt canola oil somen noodles cherry tomatoes daikon cucumber ponzu sauce fresh cilantro
Viewed: 73 - Published at: 6 years agoIngredients
- 4 salmon fillets, about 4 ounces each
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 12 ounces dried somen noodles
- 12 cherry tomatoes, halved
- 1/4 cup diced daikon
- 1/4 cup diced cucumber
- 1 cup bottled ponzu Sauce (see "What Worked" above)
- Fresh cilantro, to garnish
Method
- Meanwhile, bring a large pot of water to a boil over high heat. Season the salmon fillets on both sides with with salt and pepper. Heat oil in a grill or grill pan over high heat until smoking. Add the salmon fillets and cook until medium-rare, two to three minutes a side. Center of salmon should register 130° on an instant read thermometer. Remove the salmon when done and set aside.
- Meanwhile, add the somen to the boiling water and cook according to the directions on the packaging. Drain the noodles in a colander, and then rinse under cold water. Drain again. Divide the noodles between four large bowls.
- On top of each bowl of noodles add a quarter of the tomatoes, daikon, and cucumber. Set one fillet of salmon on top, and drizzle with 1/4 cup of the ponzu sauce. Garnish with cilantro leaves.
