Updated: Apr 15, 2020
1 lb. boneless and skinless Atlantic salmon fillet
1 tbsp sesame oil
Salt to taste
6 cups somen noodles or angel hair pasta, cooked
1 cup shelled edamame
½ cup scallion, sliced
1 small bunch shiso (or cilantro), picked
1 ½ cups Dashi dressing
Shichimi togarashi to taste
Place a ¼” oak or cedar stave onto hot embers. Allow to just ignite then place burning side up.
Rub the salmon with sesame oil and season with salt.
Grill for 20 seconds on each side, just to sear the surface.
Transfer to a plate and place in your fridge to cool.
When chilled slice the fillet into roughly 1 cm slices.
Place 1 cup of noodles in the center of 6 shallow bowls. garnish with edamame, scallion and picked herbs. Sprinkle with shichimi togarashi.
Top each bowl with sliced salmon, then spoon ¼ cup of dashi dressing over the fish.
Makes roughly 3 cups of dressing
1 ½ cup water
½ cup seasoned rice vinegar
¼ cup lemon juice
½ cup soy sauce
¼ cup dried bonito flakes
4cm square kombu seaweed (available at most Asian supermarkets)
In a medium pot mix together water, vinegar, lemon, soy sauce, bonito and kombu. Place over medium heat and bring to a simmer. As soon as it simmers, remove from heat, transfer to a covered container and refrigerate.
Allow to sit for at least 2 days. Strain before using.