Orange ginger salmon with black bean garlic udon..
Marinate wild Alaskan salmon in ponzu shōyu (citrus-based soy sauce) with slices of soft crystallized ginger and fresh orange pieces and juice for no more than 1 hour.
Preheat a heavy skillet over medium heat for 15 minutes.
Meanwhile, blanch, shock, drain and set aside fresh udon noodles.
In a second skillet, sauté sliced scallion and slivers of red bell pepper in a tablespoon of peanut oil. Add julienned orange peel, sesame seeds and coriander. A 2 tablespoons of black bean garlic sauce and stir to combine.
Lightly oil then sear the salmon skin side up until rare, then turn and spoon marinade over the top and allow to bubble until medium rare, about 2-3 minutes.
Toss reserved noodles in black bean sauce and use as a bed to place the salmon on. Dust with shichimi tōgarashi (ground red chili pepper with nori and hemp).