Grilled Salmon and Chilled Somen with Yuzu Sauce

Name: Grilled Salmon and Chilled Somen with Yuzu Sauce
Yield: serves 4
Ingredients: 4 (4-ounce) salmon fillets; Pinch of kosher salt; Pinch of pepper; 12 ounces dried somen noodles; 12 cherry tomatoes, halved; 1/4 cup diced daikon; 1/4 cup diced cucumber; 1 cup Yuzu Dipping Sauce (page 86); 8 stems mitsuba, cut into 1-inch pieces (or substitute with daikon sprouts or cilantro)

December 9, 2011

The daikon and cucumber in this recipe are perfect for summertime: cooling, crunchy, and fresh tasting. The mitsuba, an herb that has a wonderful, delicate flavor that’s a bit like chervil, adds another refreshing note and doesn’t overpower. Add tangy yuzu and rich salmon and you have a balanced, nutritious, and delicious dish you can knock out in 15 minutes, from start to finish. If you’d like, you can substitute canned salmon for the fillets and avoid firing up the oven altogether.

Recipe notes

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