Recipe halves well. You will likely have leftover dressing. Store it in the fridge.
I buy farmed raised salmon from a local seafood shop called Hooked (Latham, NY). It’s from the Faroe Islands, and from what I can tell online, it seems to be a pretty pristine operation. I know farmed salmon can be atrocious in terms of feed and environmental damage, but I don’t believe this to be the case with this farmed salmon. Wild is probably best if you can get it.
- 1 cedar plank, soaked in cold water for 1 hour or longer
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 3 tablespoons toasted sesame oil
- 3 tablespoons finely minced ginger
- 2 tablespoons sugar
- Pinch crushed red pepper flakes
- two 5-oz filets wild salmon, see notes above
- 6 ounces dried soba or fresh udon noodles
- 1 English cucumber, thinly sliced, a mandoline or spiralizer is nice here
- 6 scallions, thinly sliced, white and green parts
- 2 tablespoons sesame seeds
- Fill a medium pot with water and bring to a boil over high heat. Preheat a grill to high. Meanwhile, in a medium bowl or liquid measure, whisk together the soy sauce, rice vinegar, mirin, sesame oil, ginger, sugar, and crushed red pepper flakes. Place the salmon in a small dish or ziplock bag. Pour a quarter cup (or more) of the marinade/dressing over the salmon so it is coated — it doesn’t have to be submerged. Chill for 20 minutes.
- Cook the noodles according to package instruction (see notes above). Drain, rinse under cold water, then plunge into a bowl of cold water and swish the noodles around with your fingers. Drain.
- Place salmon on cedar plank, leaving excess marinade behind. Place plank on grill grates. Grill 5 minutes. Remove plank, transfer salmon to a plate, and let rest for 5 minutes.
- Place drained noodles in a large bowl. Add cucumber, scallions, and sesame seeds. Pour over some of the dressing. Toss gently to coat. Taste. Add more dressing as needed. Adjust taste with a pinch of salt, more crushed red pepper flakes, or more vinegar (or a squeeze of lime, if you have it) to taste.
- When salmon has cooled, break it into pieces over the noodles, leaving the skin behind if you wish. Toss gently. Serve immediately. (Alternatively, serve the salmon aside the noodles.)