Ingredients
SERVINGS: 4 Serving(s)
- 4 Alaska salmon steaks or fillets
- 2 bundles (10 ounces) buckwheat soba or udon noodles
- 2 cups kimchi
- 2 cups sugar snap peas, coarsely chopped
- ½ cup fresh cilantro, finely chopped
- 1 cup fresh radish or cucumber, thinly sliced
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
- 4 tablespoons toasted sesame oil
- 4 teaspoons white or black sesame seeds, toasted
- Lime, thinly sliced, for garnish
Preparation
Preheat grill for salmon, then lightly marinate salmon with soy sauce and 2 tablespoons of the toasted sesame oil.
In a medium bowl, stir together rice vinegar, 2 tablespoons of water, the ginger, salt, and the sugar. Add the sliced radish or cucumber and toss. Reserve.
In a medium bowl, combine the sugar snap peas, kimchi, and cilantro. Set aside.
Start cooking noodles according to package directions, then place salmon on a hot grill.
Drain noodles, toss with 2 tablespoons sesame oil, then place each serving in an individual bowl, along with a generous scoop of the kimchi/pea mixture. Sprinkle with toasted sesame seeds. Place slices of the radish or cucumber, and a salmon steak on top. Garnish with lime.
