Takashi Yagihashi'S Grilled Salmon And Chilled Somen With Ponzu Sauce Recipe

• 4 salmon fillets, about 4 ounces each
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 12 ounces dried somen noodles
• 12 cherry tomatoes, halved
• 1/4 cup diced daikon
• 1/4 cup diced cucumber
• 1 cup bottled ponzu Sauce (see "What Worked" above)
• Fresh cilantro, to garnish

1. Meanwhile, bring a large pot of water to a boil over high heat. Season the salmon fillets on both sides with with salt and pepper. Heat oil in a grill or grill pan over high heat until smoking. Add the salmon fillets and cook until medium-rare, two to three minutes a side. Center of salmon should register 130u0b0 on an instant read thermometer. Remove the salmon when done and set aside.
2. Meanwhile, add the somen to the boiling water and cook according to the directions on the packaging. Drain the noodles in a colander, and then rinse under cold water. Drain again. Divide the noodles between four large bowls.
3. On top of each bowl of noodles add a quarter of the tomatoes, daikon, and cucumber. Set one fillet of salmon on top, and drizzle with 1/4 cup of the ponzu sauce. Garnish with cilantro leaves.

salmon, kosher salt, canola oil, somen noodles, cherry tomatoes, daikon, cucumber, ponzu sauce, fresh cilantro

Taken from www.seriouseats.com/recipes/2012/06/takashi-yagihashis-grilled-salmon-and-chilled.html (may not work)