Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce

Ingredients

• 4 salmon fillets, about 4 ounces each
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 12 ounces dried somen noodles
• 12 cherry tomatoes, halved
• 1/4 cup diced daikon
• 1/4 cup diced cucumber
• 1 cup bottled ponzu Sauce
• Fresh cilantro, to garnish

Directions

1. While you work, fill a large pot with water and bring it to a boil over high heat. Sprinkle both sides of the salmon fillets with salt and pepper. Warm the oil in a grill or grill pan over high heat until it begins to smoke, then add the salmon. Cook the fillets to medium-rare, about 2 to 3 minutes per side, until the center reaches 130 degrees on an instant-read thermometer. Transfer the salmon off the heat once it is cooked and set it aside.
2. Add the somen to the boiling water and cook it as directed on the package. Pour the noodles into a colander, rinse them with cold water, and drain them once more. Portion the noodles into 4 large bowls.
3. Top each bowl with 1/4 of the tomatoes, daikon, and cucumber. Place 1 salmon fillet over each serving, spoon 1/4 cup of ponzu sauce over the top, and finish with cilantro leaves.