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½ cup lower-sodium soy sauce

2 medium (½-oz.) scallions, thinly sliced (about ⅓ cup)

2 Tbsp. canola

2 Tbsp. toasted sesame oil

1 ½ Tbsp. toasted sesame seeds

1 Tbsp. finely grated peeled fresh ginger (from 1 2-inch piece,

1 Tbsp. water

1 medium garlic clove, finely grated

1¼ lb. skinless salmon fillet. cut

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into 1½-inch cubes

12 oz. Grattini (Grated Egg Pasta)

1 medium avocado, sliced

1 mini seedless cucumber, thinly sliced

1 medium sized serrano chile, unseeded, thinly sliced

½ cup loosely packed cilantro leaves

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1. Whisk together soy sauce, sliced scallions, canola oil, sesame oll, toasted sesame seeds, grated ginger, I tablespoon water, and grated garlic in a medium bowl. Pour ½ cup soy sauce mixture into a large ziplock plastic bag. Add salmon cubes, press out excess air, and seal; refrigerate at least 30 minutes or up to 1 hour. Reserve remaining soy sauce mixture, set aside.

2. Preheat oven to broil with rack 8 inches from heat. Remove salmon from marinade; arrange in a single layer on a large rimmed baking sheet lightly coated with cooking spray. Discard marinade. Broil salmon until lightly charred and nearly cooked through, about 7 minutes.

3. Meanwhile, cook grattini in a large saucepan of boiling salted water until al dente, 4 to 5 minutes; drain well. Divide pasta evenly among 4 bowls. Top evenly with salmon, avocado, cucumber, chile, and cilantro. Serve with reserved soy sauce mixture.

NOTES: Marinade can be made up to 1 day in advance and stored in an airtight container in refrigerator.