Black Vinegar Salmon & Arugula Rice Noodle Bowl
Glossy salmon, peppery greens, and silky noodles.
Daily recipe · August 04, 2026
A little about this dish
This main course leans into late-summer lightness with a Chinese-inspired warm rice-noodle salad that feels elegant rather than heavy. Peppery arugula is quickly kissed by the residual heat of seared soy-honey glazed salmon and slippery noodles, so it softens just enough without losing its fresh bite. Crisp cucumbers, scallions, and a black-vinegar sesame dressing keep everything bright, while a chili-oil swirl and toasted sesame seeds make the final plate glossy, vibrant, and very camera-ready.
Ingredients (for 2)
- Arugula — 3 packed cups — washed and dried
- Salmon fillet — 12 oz — skin removed and cut into 2 pieces
- Medium-width rice noodles — 5 oz
- Large persian cucumber — 1 — thinly sliced into half-moons
- Scallions — 3 — thinly sliced
- Cilantro leaves — 1/4 cup loosely packed
- Fresh ginger — 1 tbsp — finely grated
- Garlic — 2 cloves — finely grated
- Soy sauce — 3 tbsp
- Chinkiang black vinegar — 2 tbsp
- Honey — 1 tbsp
- Toasted sesame oil — 2 tsp
- Tahini or chinese sesame paste — 1 tbsp
- Chili oil — 2 tsp
- White sesame seeds — 1 tsp — toasted
- Black sesame seeds — 1 tsp — toasted
- Neutral oil — 1 tbsp
- Kosher salt — 1/2 tsp
- Sugar — 1/2 tsp
Preparation
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Step 1 — 🥣🥢✨Bring a pot of water to a boil for the rice noodles. Meanwhile, whisk together the soy sauce, black vinegar, honey, sesame oil, tahini or Chinese sesame paste, chili oil, sugar, half of the grated ginger, and 2 tablespoons water until smooth. Set aside.
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Step 2 — 🐟🧄🫚Pat the salmon fillet pieces dry and season lightly with the kosher salt. In a small bowl, mix the grated garlic, remaining ginger, and 1 tablespoon of the dressing. Rub this mixture all over the salmon.
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Step 3 — 🍜💧👌Cook the rice noodles according to the package directions until just tender. Drain and rinse briefly with cool water, then toss with 1 tablespoon of the dressing so they do not stick together.
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Step 4 — 🍳🐟🔥Heat a skillet over medium-high heat and add the neutral oil. Cook the salmon for 3 to 4 minutes on the first side, then flip and cook for 2 to 3 minutes more. Brush with another spoonful of dressing and cook until glossy and just done.
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Step 5 — 🥗🥒🌿Transfer the salmon to a plate and let it rest for 2 minutes. In a large bowl, combine the warm noodles, arugula, sliced Persian cucumber, most of the scallions, and cilantro leaves. Pour over the remaining dressing and toss well.
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Step 6 — 🍽️🐟🍜Divide the noodle and arugula mixture between two shallow bowls. Break the salmon into large flakes and arrange it on top.
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Step 7 — 🌶️⚫⚪Top with the remaining scallions, white sesame seeds, black sesame seeds, and extra chili oil if you like. Serve right away.
A final fox tip
If you want to make it even more seasonal, add a few thin slices of ripe peach or nectarine for sweet contrast that works beautifully with black vinegar and salmon. For a stronger Chinese pantry note, swap tahini for Chinese sesame paste if you have it. To make it gluten-free, use tamari instead of soy sauce.