Japanese Salmon Ramen

With chile-ginger dressing and noodles

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1 1⁄2 lbs salmon fillets, skinned and boned
•  coarse  salt & freshly ground black pepper
• 5  tablespoons  teriyaki marinade, store-bought
•  vegetable oil, for rubbing
• 2  tablespoons red wine vinegar
• 1⁄4 cup  sweet chili sauce
• 6  tablespoons  asian fish sauce
• 3  tablespoons fresh ginger, finely grated
• 1  lb  soba noodles
• 1  tablespoon instant bouillon granules
• 1⁄2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced
• 1 1⁄2 cups  Baby Spinach
• 1  tablespoon sesame seeds, toasted

Directions

1. Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
2. Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
3. Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
4. Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
5. Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
6. To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.