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Sesame Salmon Noodle Bowls With Ponzu

Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort. Inspired by zaru soba and udon — cold noodles served with dipping sauce — this recipe uses supermarket stars to deliver flavor fast.

Japanese30 minmedium4 servings
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Sesame Salmon Noodle Bowls With Ponzu

Ingredients

  • Salt
  • 4 (6- to 8-ounce) skinless or skin-on salmon fillets
  • 2 teaspoon stoasted sesame oil
  • 2 tablespoon stoasted sesame seeds (any color)
  • 10 to 12 ounce sdried udon or soba
  • Any combination of salad greens and slice d cucumbers, radishes, snap peas, and scallions, for serving
  • 1/2 cup ponzu

Instructions

  1. Bring a large pot of salted water to a boil. Heat the oven to 350 degrees. On a parchment lined sheet pan, rub the salmon all over with salt and sesame oil. Arrange skin side down, if there is skin, then press sesame seeds into the top and sides of the fish. Bake until the salmon is cooked through and flakes easily, 14 to 17 minutes.
  2. Meanwhile, cook the noodles according to package instructions. Drain, rinse with cold water until cool to the touch, then shake dry.
  3. Divide the noodles, vegetables and salmon among 4 bowls. Drizzle with the ponzu.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Sesame Salmon Noodle Bowls With Ponzu · Dinner Match Lab | Dinner Match Lab