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!
4 salmon pieces, about 2 pounds
Freshly ground black pepper
2 garlic cloves, smashed
1-inch piece of unpeeled organic ginger, thinly sliced against the grain
4 tablespoons grapeseed oil
1/4 cup soy sauce
1 teaspoon Sriracha
1/3 cup low-sodium chicken stock
2 tablespoons mirin
1 tablespoon yuzu juice
1 tablespoon sugar
1 scallion, thinly sliced on diagonal
Black sesame seeds
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 tablespoons 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 tablespoons 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.