Ingredients

serves 6

　　

For the Salmon

1 1/2 pounds salmon fillet, skinned

　　Coarse salt and freshly ground pepper

　　5 tablespoons store-bought teriyaki marinade

　　Vegetable oil, for rubbing

　　

For the Dressing

2 tablespoons black or red-wine vinegar

　　1/4 cup sweet chili sauce

　　6 tablespoons Asian fish sauce

　　1 piece (2 inches) peeled fresh ginger, finely grated

　　

For Serving

1 pound thin wheat noodles or soba noodles

　　1 tablespoon plus 1/4 teaspoon instant dashi stock powder

　　3 scallions, white parts cut into 1-inch pieces, green parts thinly sliced

　　1 1/2 cups tatsoi or baby spinach

　　1 tablespoon toasted sesame seeds

　　

Step 1

Season the salmon with salt and pepper. Transfer to a resealable bag. Add the teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour (up to 4 hours).

　　

Step 2

Make the dressing: Whisk together the vinegar, chili sauce, fish sauce, and ginger in a small bowl; set aside.

　　

Step 3

Bring a large pot of water to a boil. Add the noodles, and cook according to package instructions, 3 to 5 minutes. Drain, and rinse under cold running water to stop the cooking. Set aside.

　　

Step 4

Remove the salmon from the marinade, and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high heat until hot. Add the 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, and flip salmon to coat. Transfer to a plate. Let stand 5 minutes. Flake into large chunks.

　　

Step 5

Bring 6 cups water to a boil in a large pot. Stir in the dashi powder and white part of scallion. Reduce to a simmer, and cook 3 minutes. Set aside.

　　

Step 6

To serve, divide the noodles among 6 serving bowls; ladle some dashi broth over noodles. Divide the salmon and tatsoi among bowls. Drizzle with dressing; sprinkle with sesame seeds and green part of scallions. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.