Teriyaki Salmon with Chilled Soba Noodle Salad at Solu

Serves: 1

Preparation: 45 minutes



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Teriyaki Sauce:

1 cup Mirin

1 cup Soy Sauce

2 Tbsp. sugar

1 cup Sake



Salmon:

7 oz. filet of Salmon

2 Tbsp. Blended oil

Salt and pepper to taste



Soba Noodle Salad:

4 oz. Soba Noodles – blanched

1/4 red bell pepper – chiffonade

1/4 green bell pepper – chiffonade

2 oz. Cucumber – julienne

1/4 Avocado – diced

1 Tbsp. fresh lime juice

2 Tbsp. Extra Virgin Olive Oil

Splash of Fish Sauce

Cherry Tomato for garnish

Salt and pepper to taste

Chiffonade mint, cilantro & chives to taste



Preparation:

Blend all ingredients for the Teriyaki sauce in a small sauce pot and reduce over medium-high heat until
slightly thickened.



Preheat oven to 400 degrees Fahrenheit. In a hot sauté pan, add blended oil and sear the salmon on
one side until golden brown. Turn the salmon over, lower heat and cook until the second side is golden
brown. Baste the top of the salmon with 3 Tbsp. of the teriyaki sauce (or to taste) and place in the oven.
Cook until desired degree of doneness (approx. 7 minutes for medium-rare, 12-15 minutes for well
done).



While the salmon is cooking, blanch the soba noodles, and then toss in a small bowl with all of the
salad ingredients. Adjust seasoning with salt and pepper. Place the soba noodle salad on a plate and
rest salmon on top, garnish with additional sliced scallions.



Note: This restaurant has been renamed and is under new management with a new menu.