Grilled Salmon and Chilled Somen with Yuzu Sauce

• 4 (4-ounce) salmon fillets
• Pinch of kosher salt
• Pinch of pepper
• 12 ounces dried somen noodles
• 12 cherry tomatoes, halved
• 1/4 cup diced daikon
• 1/4 cup diced cucumber
• 1 cup Yuzu Dipping Sauce (page 86)
• 8 stems mitsuba, cut into 1-inch pieces (or substitute with daikon sprouts or cilantro)

1. Heat a grill or grill pan over high heat.
2. Season the salmon fillets with the salt and pepper, then grill the salmon until medium-rare, 2 to 3 minutes per side.
3. Place a pot of water over high heat and bring to a boil.
4. Add the somen noodles and cook, following package instructions.
5. Rinse the noodles well under cold running water, drain, and divide among 4 bowls.
6. Top each bowl with one-fourth of the tomatoes, daikon, and cucumber.
7. Place a salmon fillet in each bowl and drizzle 1/4 cup yuzu sauce over it.
8. Garnish with the mitsuba.

salmon, kosher salt, pepper, somen noodles, cherry tomatoes, daikon, cucumber, dipping sauce, mitsuba

Taken from www.epicurious.com/recipes/food/views/grilled-salmon-and-chilled-somen-with-yuzu-sauce-380543 (may not work)