Japanese Salmon Ramen

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs salmon fillets, skinned and boned
• coarse salt & freshly ground black pepper
• 5 tablespoons teriyaki marinade, store-bought
• vegetable oil, for rubbing
• 2 tablespoons red wine vinegar
• 1/4 cup sweet chili sauce
• 6 tablespoons asian fish sauce
• 3 tablespoons fresh ginger, finely grated
• 1 lb soba noodles
• 1 tablespoon instant bouillon granules
• 1/2 cup scallion, parts cut into 1-inch pieces, greens thinly sliced
• 1 1/2 cups baby spinach
• 1 tablespoon sesame seeds, toasted

Recipe

• 1 season salmon with salt and pepper. transfer to a ziploc bag. add teriyaki marinade; gently toss to coat. refrigerate at least 1 hour, up to 4.
• 2 make the dressing: whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
• 3 bring a large pot of water to a boil. add the noodles and cook to package directions. drain and rinse under cool water to stop cooking. set aside.
• 4 remove salmon from marinade and rub with oil; reserve marinade. heat a large nonstick skillet over medium-high until hot. add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. add about half of the reserved marinade during last minute of cooking, flip salmon to coat. transfer to a plate. let stand 5 minutes then flake into large chunks.
• 5 bring 6 cups of water to a boil in a large pot. stir in boullion powder and parts of the scallion. reduce to a simmer, and cook 3 minutes. set aside.
• 6 to serve, divide noodles among 6 serving bowls; ladle some broth over noodles. divide salmon and spinach among bowls. drizzle with dressing; sprinkle with sesame seeds and greens of scallions. serve immediately.