Japanese Salmon Ramen

• lbs salmon fillets, skinned and boned↗1 1⁄2 lbs
• coarse salt & freshly ground black pepper
• teriyaki marinade, store-bought↗5 tablespoons
• vegetable oil, for rubbing↗
• red wine vinegar↗2 tablespoons
• sweet chili sauce1⁄4 cup
• asian fish sauce↗6 tablespoons
• fresh ginger, finely grated↗3 tablespoons
• lb soba noodles↗1 lb
• instant bouillon granules↗1 tablespoon
• scallion, white parts cut into 1-inch pieces, greens thinly sliced↗1⁄2 cup
• Baby Spinach↗1 1⁄2 cups
• sesame seeds, toasted↗1 tablespoon

Step-by-step instructions

1. 1

   Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.

2. 2

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

3. 3

   Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.

4. 4

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

5. 5

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

6. 6

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