Sesame Salmon Noodle Bowls With Ponzu
Recipe by Ali Slagle | Total time: 30 minutes 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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