Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce

Name: Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 12 cherry tomatoes, halved; 59 milliliters diced cucumber; 59 milliliters diced daikon; 4 servings Fresh cilantro, to garnish; 4 servings Kosher salt and freshly ground black pepper; 340 grams dried somen noodles; 237 milliliters bottled ponzu Sauce (see What Worked above); 4 fillets salmon fillets, about 4 ounces each

Need a dairy free and pescatarian main course? Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce could be an amazing recipe to try. This recipe serves 4. One serving contains 619 calories, 45g of protein, and 16g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of bottled ponzu sauce, salmon, cucumber, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Meanwhile, bring a large pot of water to a boil over high heat. Season the salmon fillets on both sides with with salt and pepper.

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Salt And Pepper

Salmon Fillets

Water

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Pot

Heat oil in a grill or grill pan over high heat until smoking.

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Cooking Oil

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Grill Pan

Grill

Add the salmon fillets and cook until medium-rare, two to three minutes a side. Center of salmon should register 130° on an instant read thermometer.

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Salmon

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Kitchen Thermometer

Remove the salmon when done and set aside.

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Salmon

Meanwhile, add the somen to the boiling water and cook according to the directions on the packaging.

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Water

Drain the noodles in a colander, and then rinse under cold water.

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Pasta

Water

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Colander

Drain again. Divide the noodles between four large bowls.

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Pasta

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Bowl

On top of each bowl of noodles add a quarter of the tomatoes, daikon, and cucumber. Set one fillet of salmon on top, and drizzle with 1/4 cup of the ponzu sauce.

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Ponzu Sauce

Cucumber

Tomato

Pasta

Daikon Radish

Salmon

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Bowl

Garnish with cilantro leaves.

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Fresh Cilantro

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Ingredients

Servings:

1Tbsp

canola oil 12

cherry tomatoes, halved 59milliliters

diced cucumber 59milliliters

diced daikon 4servings

Fresh cilantro, to garnish 4servings

Kosher salt and freshly ground black pepper 340grams

dried somen noodles 237milliliters

bottled ponzu Sauce (see "What Worked" above)4fillets

salmon fillets, about 4 ounces each

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.