Sesame Salmon Noodle Bowls With Ponzu Recipe
These Sesame Salmon Noodle Bowls with Ponzu combine tender, oven-baked salmon encrusted with toasted sesame seeds, chewy udon or soba noodles, and fresh, crisp vegetables. Finished with a zesty ponzu drizzle, this dish offers a delightful balance of flavors and textures, perfect for a nutritious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Salmon and Seasoning
- Salt, to taste
- 4 (6- to 8-ounce) skinless or skin-on salmon fillets
- 2 teaspoons toasted sesame oil
- 2 tablespoons toasted sesame seeds (any color)
Noodles
- 10 to 12 ounces dried udon or soba noodles
Vegetables and Dressing
- Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving (approximately 2 cups total)
- ½ cup ponzu sauce
Instructions
- Prepare and bake the salmon: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Rub the salmon fillets all over with salt and the toasted sesame oil. Place the fillets skin side down on the sheet pan if they have skin. Press the toasted sesame seeds firmly into the top and sides of the salmon. Bake for 14 to 17 minutes or until the salmon flakes easily with a fork and is cooked through.
- Cook the noodles: While the salmon is baking, bring a large pot of salted water to a boil. Add the udon or soba noodles and cook according to the package instructions until tender. Drain the noodles and rinse them under cold water until they are cool to the touch. Shake off excess water to prevent sogginess.
- Assemble the bowls: Divide the cooled noodles evenly among four bowls. Top each bowl with a mixture of salad greens, sliced cucumbers, radishes, snap peas, and scallions as desired. Gently place one salmon fillet atop the vegetables and noodles in each bowl. Drizzle each bowl with the ponzu sauce just before serving.
Notes
- For added flavor, you can marinate the salmon briefly in a little ponzu before baking but be mindful of not overpowering the sesame flavor.
- Make sure not to overcook the salmon; it should be moist and flaky.
- Feel free to substitute the vegetables based on seasonal availability or personal preference.
- Using cold rinsed noodles helps keep the noodles from sticking and gives a refreshing contrast to the warm salmon.
- Ponzu sauce can be found in Asian markets or homemade by mixing soy sauce, citrus juice, rice vinegar, and a bit of dashi.
Keywords: sesame salmon, noodle bowls, ponzu sauce, udon noodles, soba noodles, Japanese recipe, healthy seafood bowl
