Japanese Salmon Ramen with Chile-Ginger Dressing and Wheat Noodles

Ingredients

• 1 1/2 pounds salmon fillet
• skinned
• Coarse salt and freshly ground pepper
• 5 tablespoons store-bought teriyaki marinade
• Vegetable oil
• for rubbing
• 2 tablespoons black or red-wine vinegar
• 1/4 cup sweet chili sauce
• 6 tablespoons Asian fish sauce
• 1 piece (2 inches) peeled fresh ginger
• finely grated
• 1 pound thin wheat noodles or soba noodles
• 1 tablespoon plus 1/4 teaspoon instant dashi stock powder
• 3 scallions
• white parts cut into 1-inch pieces
• green parts thinly sliced
• 1 1/2 cups tatsoi or baby spinach
• 1 tablespoon toasted sesame seeds

Instructions

1. Season the salmon with salt and pepper.
2. Transfer to a resealable bag.
3. Add the teriyaki marinade; gently toss to coat.
4. Refrigerate at least 1 hour (up to 4 hours).
5. Make the dressing: Whisk together the vinegar, chili sauce, fish sauce, and ginger in a small bowl; set aside.
6. Bring a large pot of water to a boil.
7. Add the noodles, and cook according to package instructions, 3 to 5 minutes.
8. Drain, and rinse under cold running water to stop the cooking.
9. Set aside.
10. Remove the salmon from the marinade, and rub with oil; reserve marinade.
11. Heat a large nonstick skillet over medium-high heat until hot.
12. Add the salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare.
13. Add about half of the reserved marinade during last minute of cooking, and flip salmon to coat.
14. Transfer to a plate.
15. Let stand 5 minutes.
16. Flake into large chunks.
17. Bring 6 cups water to a boil in a large pot.
18. Stir in the dashi powder and white part of scallion.
19. Reduce to a simmer, and cook 3 minutes.
20. Set aside.
21. To serve, divide the noodles among 6 serving bowls; ladle some dashi broth over noodles.
22. Divide the salmon and tatsoi among bowls.
23. Drizzle with dressing; sprinkle with sesame seeds and green part of scallions.
24. Serve immediately.