“I came up with this idea in 15 seconds. It just made the most sense to me. My boyfriend Charlie and I have three kids between us so our goal is to make food we all enjoy. He has this great house where we open the front and back doors onto the deck so it almost feels like you are outside. The idea is minimal work and something for everyone. We just throw the veggies and salmon on the grill, then set out all of the toppings to let people build their own noodle bowl. The challenge was to get the kids to assemble their bowls before they devoured all the noodles!”
Recipe by Lane Selman
Born in the Space Coast of Florida in 1973
Lives in Portland, OR
Profession: Organic Farming Researcher at Oregon State University & Director/Founder of Culinary Breeding Network
Leisure: Love on Charlie; cook with friends; play board games with kids; eat out; drink wine or mezcal; bask in the sunshine
Word of the day: Sine qua non
Childhood cuisine: Old World Sicilian grandma
Umi Notes
This dish is fresh, light, and bright-tasting. We adapted Lane's recipe to use the oven rather than the grill for year-round cooking, but grilling the salmon and veggies is a great way to go! Using the marinade as a sauce brings so much flavor that often gets thrown away. The cold leftovers are completely delicious, so make extra and chill for lunch boxes or a late dinner in hot weather.
Active Time: 35 minutes | Inactive Time: 30 minutes | 6 servings
Marinade/sauce:
1/4 cup toasted sesame oil, divided
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
Zest and juice of 2 limes
2” piece fresh ginger, peeled and minced
6 garlic cloves, minced
2 teaspoons agave nectar or honey
1-1/2 pounds wild-caught salmon
2 packages (24 ounces) Umi Organic ramen noodles
1 bunch asparagus, trimmed
6 thin carrots, tops removed, halved lengthwise
2 tablespoons safflower oil
1 cup shiitake mushrooms, stems discarded, sliced
Optional (but recommended) garnishes:
Chopped cilantro, mint, and scallions
Toasted nori sheets, torn roughly
Furikake
Chile flakes
Directions
1. In a medium bowl, combine 3 tablespoons sesame oil, vinegar, tamari, lime zest and juice, ginger, garlic, and agave or honey. Add salmon and marinate for 30 minutes.
2. Preheat oven to 425˚F.
3. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse under cold water until fully chilled, and drain again. Toss with a few teaspoons oil to prevent noodles from sticking. Set aside.
4. On a sheet pan, toss asparagus and carrots in oil. Roast 10 minutes. Remove salmon from marinade, reserving marinade. Put salmon on sheet pan with the vegetables and roast 10 minutes more, until vegetables are tender and salmon is cooked.
5. In a large skillet heat 1 tablespoon sesame oil over medium heat. Add mushrooms and cook until softened. Add leftover marinade and cook 3 minutes. Add noodles to pan and toss with sauce.
6. Divide noodles between bowls and top with salmon. Cut vegetables into 2” lengths and divide between bowls. Garnish as desired.
Photos by Shawn Linehan.
