A simple summer meal: grilled fish, chilled noodles, cool cucumbers. Here the salmon marinade doubles as the dressing for the noodles. <br /> <br />Notes: <br /> <br />Recipe halves well. You will likely have leftover dressing. Store it in the fridge. <br /> <br />Ginger: I like to mince my ginger in the food processor—mincing ginger with a knife isn't my favorite. I quickly rinse out the food processor afterwards, and it feels like no big deal. <br /> <br />I buy farmed raised salmon from a local seafood shop called Hooked (Latham, NY). It's from the Faroe Islands, and from what I can tell online, it seems to be a pretty pristine operation. I know farmed salmon can be atrocious in terms of feed and environmental damage, but I don't believe this to be the case with this farmed salmon. Wild is probably best if you can get it. <br /> <br />Soba: I buy soba noodles that are a mix of wheat and buckwheat. If you are looking for gluten-free soba noodles, be sure the package says so. Also, my mother has been making these with fresh udon noodles, which are completely delicious if you can find them — they're so chewy, and they hold up really well in the fridge. <br /> <br />I like to break the salmon into pieces to stretch the servings, but you could certainly serve the salmon aside the noodles. You also could break some salmon atop each plated bowl of noodles.

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