This recipe called for bean thread noodles, but I used rice stick noodles – the same ones you use for pad thai. It was so surprised with how flavorful the salmon tasted with this amazing glaze on it!

Serves 2

1/2 package rice noodles
2 6-oz. pieces of salmon, no skin
Extra virgin olive oil
1/2 tsp. freshly ground pepper
5 tbs. soy sauce, divided
3 tbs. honey, divided
3 tbs. asian sesame oil
2 tsp. fresh lemon juice
1/2 cup cilantro leaves, chopped (I used parsley instead)
2 tbs. sesame seeds (white or black)

Preheat a grill or grill pan to medium-high heat

In a large bowl, soak the noodles as directed on the package, in warm water for 40 minutes. Then place in a hot skillet with 1/4 cup water and steam the noodles until they are transparent and somewhat sticky. (Should only take a few minutes)

Bruch the salmon on both sides with EVOO and sprinkle lightly with salt and pepper. To make the glaze, combine 1 tbs. soy, 2 tbs. honey and 1/2 tsp. pepper and mix thoroughly.

To make the dressing for the noodles, combine the remaining 4 tbs. soy sauce and 1tbs. honey, the sesame oil and lemon juice, mixing well.

Toss the dressing with the noodles. Add the chopped cilantro (or parsley) and sesame seeds.

(I added some roasted asparagus to these noodles, but they would be perfect without it as well)

Put the salmon on the grill. Brush the glaze on top. After three minutes, turn the salmon over and brush the top with the glaze. Grill 3-4 minutes longer.

Serve the salmon over the noodles. Enjoy!