Japanese Salmon Ramen with Chile-Ginger Dressing and Wheat Noodles
Recipe information
Yield
serves 6
Ingredients
For the Salmon
For the Dressing
For Serving
Preparation
Step 1
Season the salmon with salt and pepper. Transfer to a resealable bag. Add the teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour (up to 4 hours).
Step 2
Make the dressing: Whisk together the vinegar, chili sauce, fish sauce, and ginger in a small bowl; set aside.
Step 3
Bring a large pot of water to a boil. Add the noodles, and cook according to package instructions, 3 to 5 minutes. Drain, and rinse under cold running water to stop the cooking. Set aside.
Step 4
Remove the salmon from the marinade, and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high heat until hot. Add the salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, and flip salmon to coat. Transfer to a plate. Let stand 5 minutes. Flake into large chunks.
Step 5
Bring 6 cups water to a boil in a large pot. Stir in the dashi powder and white part of scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
Step 6
To serve, divide the noodles among 6 serving bowls; ladle some dashi broth over noodles. Divide the salmon and tatsoi among bowls. Drizzle with dressing; sprinkle with sesame seeds and green part of scallions. Serve immediately.
