Ginger Soy Salmon Noodle Bowl

Ingredients

• 2salmon fillets, skin on about 6 oz each
• 1/4 cupsoy sauce or tamari
• 2 tbsprice vinegar
• 2 tbsppure maple syrup or honey
• 2 tsptoasted sesame oil
• 1-inch pieceginger, finely grated
• 2 clovesgarlic, finely grated
• 6 ozrice noodles or soba
• 4scallions, thinly sliced white and green parts kept separate
• 3 tbspneutral oil
• 1 smallEnglish cucumber, ribboned with a peeler
• 1 tsprice vinegar
• 1 tbsptoasted sesame seeds
• 1lime, halved
• to finishchili crisp optional

Method

1. 01

   Whisk the soy sauce, two tablespoons of rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl. Pour half over the salmon and let it sit at room temperature while you prepare the rest. Reserve the other half for glazing.

2. 02

   Bring a pot of water to a boil. Cook the noodles per the package, then drain and rinse under cold water until the water runs cool and clear. The cold rinse stops cooking and washes off surface starch — chewy noodles, not gluey ones. Drain well and toss with a teaspoon of neutral oil.

3. 03

   Pile the white parts of the scallions in a small heat-proof bowl. Warm the remaining neutral oil in a small pan over medium heat until it shimmers — drop in a single piece of scallion; if it sizzles immediately, the oil is ready. Pour the oil over the scallions in the bowl. They will sing for a few seconds. Stir to release the perfume. Pouring hot oil over raw scallions blooms the alliums in a way that frying them in the pan never does.

4. 04

   Toss the cucumber ribbons with the teaspoon of rice vinegar and a pinch of salt.

5. 05

   Heat the broiler on high with a rack four to five inches from the element. Line a small sheet pan with foil. Place the salmon skin-side down. Brush with reserved glaze.

6. 06

   Broil for five to seven minutes, glazing once more halfway through. Pull when the surface looks lacquered and the fish flakes at the thickest point but still glistens at the center.

7. 07

   Toss the cool noodles with the scallion oil and most of the green scallion tops.