Fire up the wood grill and let coals burn down to a medium-high heat. Meanwhile, soak kelp noodles in warm water for 10 minutes. Discard water and drizzle a small amount of olive oil over noodles to prevent from sticking. Set aside.
Season salmon liberally with salt, pepper, and olive oil. Put skin-side up on the hot side of the grill and let sear. The salmon will stick until its ready to be moved, so don’t fuss until its ready. Once it is easily moved, carefully flip with a spatula using tongs to assist. Let the salmon finish cooking skin-side down. Once the salmon is cooked, remove from grill and let cool for 5 minutes.
Place the soaked kelp noodles in a large bowl and dress to taste, starting with ¼ cup of the Thai basil vinaigrette. Add half the amount of crushed fried peanuts, ¼ cup of the fermented fennel and mix well, seasoning with salt and pepper. Divide noodle salad between four bowls. Place one piece grilled salmon on top of the noodles in each bowl and garnish with the remaining peanuts, basil leaves, and a small pinch of flake sea salt.
Ingredients
1 lb Alaska sockeye salmon fillets, skin removed and cut into 4 even pieces
