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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

  • Servings: 4
Grilled Salmon and Chilled Somen with Yuzu Sauce

Source: The Martha Stewart Show, May 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)


  1. 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.

  2. 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.

  3. 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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