Serves 4
30 min
Grilled Salmon and Chilled Somen with Ponzu Sauce
Recipe GLPR98dbacab3d156c
A vibrant, light Japanese-inspired dish featuring pan-seared salmon fillets served alongside chilled somen noodles tossed with fresh cherry tomatoes, crisp daikon, and cool cucumber. The bright, citrusy ponzu sauce ties everything together beautifully. Ready in 30 minutes, this is an elegant yet simple meal that works equally well for a quick weeknight dinner or entertaining guests.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 pieces, about 4 ounces each Salmon fillets
to taste Kosher salt
to taste Freshly ground black pepper
1 tablespoon Canola oil
12 ounces Dried somen noodles
12 pieces Cherry tomatoes, halved
¼ cup Diced daikon radish
¼ cup Diced cucumber
1 cup Ponzu sauce
for garnish Fresh cilantro
Directions
Bring a large pot of salted water to a rolling boil. Add the somen noodles and cook according to package directions, usually 2–3 minutes, until tender but with a slight firmness to the bite. Drain the noodles and rinse thoroughly under cold running water until completely chilled. Transfer to a large bowl and set aside.
While the noodles cook, add the cherry tomato halves, diced daikon, and diced cucumber to the bowl with the chilled noodles. Pour the ponzu sauce over the vegetables and noodles and gently toss to combine. Refrigerate until ready to serve.
Pat the salmon fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the canola oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the seasoned salmon fillets skin-side up in the pan. Cook for 4–5 minutes without moving them until the bottom is golden brown and the salmon flakes easily when tested with a fork.
Flip the salmon fillets carefully and cook for another 3–4 minutes skin-side down until the fish reaches an internal temperature of 145°F and the skin is crispy.
Divide the chilled somen noodle mixture among four serving bowls or plates. Top each with a grilled salmon fillet and garnish with fresh cilantro. Serve immediately while the salmon is warm and the noodles remain cool.
