Ginger Soy Salmon Noodle Bowl

Name: Ginger Soy Salmon Noodle Bowl
Total time: 30 min
Yield: Serves 2
Ingredients: 2 salmon fillets, skin on (about 6 oz each); 1/4 cup soy sauce or tamari; 2 tbsp rice vinegar; 2 tbsp pure maple syrup or honey; 2 tsp toasted sesame oil; 1-inch piece ginger, finely grated; 2 cloves garlic, finely grated; 6 oz rice noodles or soba; 4 scallions, thinly sliced (white and green parts kept separate); 3 tbsp neutral oil; 1 small English cucumber, ribboned with a peeler; 1 tsp rice vinegar; 1 tbsp toasted sesame seeds; 1 lime, halved; to finish chili crisp (optional)

Serves 2
30 min

Salmon glazed and broiled hot, over chilled noodles dressed in scallion oil. Built in layers, eaten quickly.

Ingredients

2salmon fillets, skin on about 6 oz each
1/4 cupsoy sauce or tamari
2 tbsprice vinegar
2 tbsppure maple syrup or honey
2 tsptoasted sesame oil
1-inch pieceginger, finely grated
2 clovesgarlic, finely grated
6 ozrice noodles or soba
4scallions, thinly sliced white and green parts kept separate
3 tbspneutral oil
1 smallEnglish cucumber, ribboned with a peeler
1 tsprice vinegar
1 tbsptoasted sesame seeds
1lime, halved
to finishchili crisp optional

Steps

01
Whisk soy, rice vinegar, maple, sesame oil, grated ginger, and garlic. Marinate salmon briefly.
02
Cook noodles. Rinse cold. Toss with a little sesame oil.
03
Heat neutral oil until shimmering. Pour over thinly sliced scallion whites to make scallion oil.
04
Broil salmon close to the heat until the glaze caramelizes and the fish is just opaque.
05
Build the bowl: noodles, ribboned cucumber, salmon. Drizzle scallion oil. Top with sesame seeds, lime, and chili crisp.

By JORDAN HESS