2- 4 oz. salmon steaks
1 cup maple syrup
1 inch piece fresh ginger
1 1/2 tsp. rice vinegar
4 oz. Udon noodles
1 Tbsp. sesame oil
2 radishes, thinly sliced
4 scallions, thinly sliced
Half cucumber, seeds removed, thinly sliced
1 Tbsp. sesame seeds
Prepare glaze: Maple syrup, fresh ginger, peeled & cut in half, rice vinegar. Simmer syrup with ginger pieces until reduced to 1/2 cup. Discard ginger pieces, mix in vinegar. Set aside to cool, reserve half of glaze.
Prepare Udon noodles: Boil 4 ounces noodles per package instructions. Drain and rinse with cool water, set aside.
Prepare salmon: Heat grill to medium high heat. When coals are ready, wipe grate with a cloth dunked in veggie oil. Place two 4 ounce salmon steaks on grill and grill 5 minutes, baste with maple syrup glaze, flip and grill for 3 more minutes. Baste top with glaze.
Prepare salad: Toss Udon noodles with sesame oil, gently toss radish, scallion, and cucumber with noodles. Divide onto 2 plates, salmon steaks go on top. Sprinkle sesame seeds on salmon steaks. Serve reserved maple syrup glaze for guests to drizzle on their salad.