Grilled Salmon and Chilled Somen with Yuzu Sauce
This tasty dish, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is a great way to serve noodles on a warm day. Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009
- 4 (4-ounce) salmon fillets
- Coarse salt and freshly ground pepper
- 12 ounces dried somen noodles
- 12 cherry tomatoes, halved
- 1/4 cup chopped daikon
- 1/4 cup chopped cucumber
- 1 cup Yuzu Dipping Sauce
- 8 stems mitsuba, cut into 1-inch pieces (or substitute with daikon sprouts or cilantro)
Heat a grill or grill pan over high heat. Season salmon with salt and pepper; place salmon on grill and cook, turning once, until medium-rare, 2 to 3 minutes per side.
Fill a pot with water and bring to a boil over high heat. Add noodles and cook according to package instructions. Drain and rinse noodles under cold running water. Drain well and divide evenly between 4 bowls.
Top each bowl of noodles with tomatoes, daikon, and cucumber. Place a salmon fillet in each bowl and drizzle with sauce. Garnish with mitsuba and serve.