Warm Udon Noodle Salad with Confit Trout

Ingredients

• ¼ cup (60 ml) low-sodium soy sauce
• 3 tbsp (45 ml) sesame oil
• 2 tbsp (30 ml) honey
• 1 tsp (5 ml) sambal oelek
• 1 lime, zest finely grated and juiced
• 1 ½ lb (675 g) trout fillet without skin, cut into 4 pieces
• 4 packages (200 g each) fresh udon noodles
• 2 Lebanese cucumbers, cut into thin rounds
• 2 green onions, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• Black sesame seeds (optional)