Japanese Salmon Ramen

• 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, white parts cut into 1-inch pieces, greens thinly sliced
• 1 1/2 cups Baby Spinach
• 1 tablespoon sesame seeds, toasted

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 white 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.

salmon, salt, teriyaki marinade, vegetable oil, red wine vinegar, sweet chili sauce, asian fish sauce, fresh ginger, noodles, scallion, spinach, sesame seeds

Taken from www.food.com/recipe/japanese-salmon-ramen-336615 (may not work)