Salmon and Somen
Martha and chef Takashi Yagihashi prepare grilled salmon and chilled somen with yuzu sauce, a great recipe that's well suited to the warmer months ahead.
Grilled Salmon and Chilled Somen with Yuzu Sauce
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Salmon and Somen
Martha and chef Takashi Yagihashi prepare grilled salmon and chilled somen with...
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The Martha Stewart Show, May 2009
- Yield Serves 4
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Ingredients
- 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)
Directions
- 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.
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