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1
Season the salmon with salt and pepper.
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2
Transfer to a resealable bag.
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3
Add the teriyaki marinade; gently toss to coat.
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4
Refrigerate at least 1 hour (up to 4 hours).
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5
Make the dressing: Whisk together the vinegar, chili sauce, fish sauce, and ginger in a small bowl; set aside.
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6
Bring a large pot of water to a boil.
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7
Add the noodles, and cook according to package instructions, 3 to 5 minutes.
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8
Drain, and rinse under cold running water to stop the cooking.
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9
Set aside.
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10
Remove the salmon from the marinade, and rub with oil; reserve marinade.
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11
Heat a large nonstick skillet over medium-high heat until hot.
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12
Add the salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare.
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13
Add about half of the reserved marinade during last minute of cooking, and flip salmon to coat.
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14
Transfer to a plate.
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15
Let stand 5 minutes.
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16
Flake into large chunks.
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17
Bring 6 cups water to a boil in a large pot.
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18
Stir in the dashi powder and white part of scallion.
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19
Reduce to a simmer, and cook 3 minutes.
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20
Set aside.
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21
To serve, divide the noodles among 6 serving bowls; ladle some dashi broth over noodles.
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22
Divide the salmon and tatsoi among bowls.
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23
Drizzle with dressing; sprinkle with sesame seeds and green part of scallions.
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24
Serve immediately.
