Personally, I am enamored with the fresh citrus punch from yuzu and how it adds a rich finish to a fish like salmon. For this recipe, I fortunately used fresh caught Alaska Salmon from a close friend's fishing trip. If you are on the east coast, you must try this with Hudson Valley Fisheries Steel Head Trout.
For the yakisoba, a dish I grew up eating, is a healthy yet hearty noodle dish with fresher than any chow mein-like dish you've ever eaten.
Yuzu juice (Trader Joes offers a convenient bottle)
Miso paste (not miso concentrate or the flavor will over power the dish)
Vegetable Yaki Soba:
Yaki soba noodles
Ginger (I used spicy pickled ginger)
Sweet white onion
First: Clean your salmon, especially the skin and be sure to remove pin bones. Once clean, place in a pan and cover with equal parts miso paste and yuzu juice. Massage into the salmon and coat evenly. Allow to marinade for at least 30 minutes.
Next: Begin your vegetable prep. All quantities are up to your preference, and feel free to add any other veggies or omit. Clean all your vegetables. Blanch snap peas. Using a Forge To Table Bunka, Gyuto, or Nakiri slice bell pepper and mushrooms. Slice scallions. Mince ginger and garlic. Small dice onion. Thinly slice cabbage.
Once your veggies are ready, follow package instructions for the yaki soba noddles. Most noodles simply need to be sautéed. For typical preparation, heat your wok until nearly smoking with your preferred high heat oil(avocado, canola, grape seed etc). When hot, begin frying onions then mushrooms and bell peppers, then garlic and ginger. Stir fry until tender. Add your cabbage then your noodles. Add a splash of soy sauce and sesame oil. Finally, add the snap peas until hot. Stir well and remove from heat.
In another pan, in minimal oil, over high heat, sear your salmon, about 3 minutes per side.
To assemble, fill the bowl with yaki soba noodles. Garnish with sesame seeds and scallions. Top with your salmon. Add chili oil as desired. Enjoy!