Sesame Salmon Noodle Bowls With Ponzu:

Sesame Salmon Noodle Bowls With Ponzu

Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort. Inspired by zaru soba and udon — cold noodles served with dipping sauce — this recipe uses supermarket stars to deliver flavor fast. Coating the salmon with toasted sesame oil and seeds accentuates the fish’s richness, while ponzu, a sauce of citrus juices, soy sauce and dashi, brightens straight from the bottle. If you like, add a kick with wasabi, grated ginger, shichimi togarashi, yuzu kosho or thinly sliced serrano pepper.

• Salt

• 4 (6- to 8-ounce) skinless or skin-on salmon fillets

• 2 teaspoons toasted sesame oil

• 2 tablespoons toasted sesame seeds (any color)

• 10 to 12 ounces dried udon or soba

• Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving

• ½ cup ponzu

Bring a large pot of salted water to a boil. Heat the oven to 350 degrees. On a parchment-lined sheet pan, rub the salmon all over with salt and sesame oil. Arrange skin side down, if there is skin, then press sesame seeds into the top and sides of the fish. Bake until the salmon is cooked through and flakes easily, 14 to 17 minutes.

Meanwhile, cook the noodles according to package instructions. Drain, rinse with cold water until cool to the touch, then shake dry.

Divide the noodles, vegetables and salmon among 4 bowls. Drizzle with the ponzu.