by Judy Kim
Seared Salmon & Soba Noodles with Ginger Yuzu Sauce
Yield: 4 servings
Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!
- Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside.
- In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.
- Warm a large saucepan over med heat and add 2 tbsp grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.
- Meanwhile, cook soba noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat add 2 tbsp grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.
- Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.
4 salmon pieces, about 2 lbs
freshly ground black pepper
2 garlic cloves, smashed
1-inch piece of unpeeled organic ginger, thinly sliced against the grain
4 tbsp grapeseed oil
1/4 cup soy sauce
1 tsp Sriracha
1/3 cup low-sodium chicken stock
2 tbsp mirin
1 tbsp yuzu juice
1 tbsp sugar
1 scallion, thinly sliced on diagonal
black sesame seeds