Why don’t I cook more with rice noodles? They are so yummy and pick up so much flavor. This salmon dish is simple even though its a three part meal (which my husband loves). I had everything on hand (except the rice noodles) so it was not much effort to throw together.
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 4 tablespoons soy sauce (if you want to make this dish gluten-free, make sure to use gluten-free soy sauce, not a regular one)
- 4 tablespoons rice vinegar
- 4 cloves fresh garlic, minced
- a pinch of ginger (powdered)
- 1 and 1/4 pounds salmon
- 8 ounces very thin rice noodles
- 1 bunch fresh asparagus and whatever other vegetables you like
- salt & pepper
- a drizzle of olive oil
Directions: To prepare the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, a pinch of ginger and whisk to blend. Place salmon in a baking dish, skin-side down. Pour the marinade over the salmon, cover and refrigerate for 1 hour. Preheat the oven to 350 degrees. Bake the salmon uncovered for 15 minutes at 350 degrees in the same baking dish in which you marinated it. Remove the salmon from the oven, pour the marinade from the baking dish into a small saucepan. Preheat the broiler. Slide the spatula under the salmon the remove the skin. Broil salmon (without the marinade or the skin) for about 5 minutes (or more, depending on your broiler), until it caramelizes nicely. Remove from pan. While the salmon is broiling, reduce the sauce (the marinade) in the sauce pan on the stove top by boiling it down a little bit. Toss reduced sauce with the noodles.