soy ginger salmon pasta bowls

Salmon

The soy-ginger marinade for the salmon doubles as a sauce for the pasta in these hearty bowls topped with avocado, cucumber, chiles, and cilantro.

1/2 cup lower-sodium soy sauce
2 medium (1/2-ounce) scallions, thinly sliced (about 1/3 cup)
2 tablespoons canola oil
2 tablespoons toasted sesame oil
1 1/2 tablespoons toasted sesame seeds
1 tablespoon finely grated peeled fresh ginger (from 1 [2-inch] piece)
1 tablespoon water
1 medium garlic clove, finely grated (about 1/2 teaspoon)
1 1/4 pound skinless salmon fillet, cut into 11/2-inch cubes
cooking spray
12 ounces grattini (grated egg pasta) (see note)
1 medium (7-ounce) avocado, sliced
1 (2-ounce) mini seedless cucumber, thinly sliced
1 medium-size (about 1/4 ounce) serrano chile (unseeded), thinly sliced (about 1 1/2 tablespoons)
1/2 cup loosely packed fresh cilantro leaves

Whisk together soy sauce, sliced scallions, canola oil, sesame oil, toasted sesame seeds, grated ginger, 1 tablespoon water, and grated garlic in a medium bowl. Pour 1/2 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.
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.
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.