
Serves 3
3 Sockeye Salmon portions (from a 1-1.5 pound package- cut into three equal portions)
2 shallots, peeled, halved and sliced thin
1 cup udon noodles, cooked in beef bouillon
Heat a saute pan over medium heat.
Place salmon skin side down in pan and cook 2 minutes until crispy.
Flip gently and cook until done to your liking. Remove salmon and reserve.
Add shallots and cook until crisp. Drain shallots on paper towel.
Serve salmon on top of warm udon and top with shallots.