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YIELD:
serves 4
ACTIVE TIME:
30 minutes
TOTAL TIME:
30 minutes
What Didn't: The salmon doesn't get much love here, since it's just sprinkled with salt and pepper and tossed on the grill. I mean, it's still tasty, but a marinade might have brought the whole thing together. As it stands, just about any protein could be used here.
Suggested Tweaks: This recipe is all about not working too hard, so any tweaks should be shortcuts. Yagihashi claims that a good canned salmon could be used. Leftover roast chicken would probably also work.
4 salmon fillets, about 4 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
12 ounces dried somen noodles
12 cherry tomatoes, halved
1/4 cup diced daikon
1/4 cup diced cucumber
1 cup bottled ponzu Sauce (see "What Worked" above)
Fresh cilantro, to garnish
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