Leave it to the Japanese to come up with a dish so quick, easy, healthy, delicious, and aesthetically pleasing that it was tailor made for Pan Asian. While it’s still scorching outside and you don’t feel like turning up the heat in the kitchen, this is the perfect dish to make at home and even enjoy cold the next day. You’ll use basic Japanese flavors such as sweet mirin (rice wine), spicy wasabi, and savory soy sauce to put together an awesome dressing to cover the salmon, noodles, and fresh, crispy vegetables. Cook the salmon to your liking (although I recommend keeping it a little rare in the middle), though not more than 2-3 minutes per side, and that’s about as long as you’ll use the stove. The noodles also cook really quickly (about 2 minutes) so this is also the perfect dish to make if you’re pressed for time.
1/2 tsp. wasabi paste
1/3 cup Japanese soy sauce
5 tablespoons mirin
1 tsp. sugar
1/2 lb. (250 g) dried somen noodles
1 tsp. sesame oil
1 tsp. sansho powder
1 tbsp. vegetable oil
1/4 tsp. salt
3 salmon fillets, (about 1 lb.) skin removed
3 spring onions, finely sliced on diagonal
1/2 cup fresh coriander leaves
1 Lebanese cucumber, halved lengthways, thinly sliced
1.) Combine wasabi , soy sauce, mirin, and sugar to form a thin paste.
2.) Cook the noodles in a large saucepan of boiling salted water for 2 minutes or until tender. Drain and rinse in cold water. Transfer to a large bowl and toss with sesame oil.
3.) Combine the sansho, oil, and salt and brush on both sides of the salmon. Heat a large saucepan over medium heat. Add the salmon and cook each side 2-3 minutes or until cooked to your liking. Remove from pan and flake into large pieces with a fork.
4.) Add the salmon, spring onion, coriander, cucumber and half the dressing to the noodles and toss together. Place on a serving dish and drizzle with the remaining dressing.