Asian salmon with rice noodles and asparagus

• Gluten free

• Seafood

  • 1 1/4 lbs Salmon

• Produce

  • 1 bunch Asparagus, fresh
  • 4 cloves Garlic, fresh
  • 1 pinch Ginger, powdered

• Condiments

  • 3 tbsp Honey
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 8 oz Rice noodles, very thin

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 drizzle Olive oil
  • 4 tbsp Rice vinegar
  • 2 tbsp Sesame oil

Found on juliasalbum.com

Ingredients

• 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
• 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. Be careful – don’t over do it – reduce it just a bit to have enough to pour over each of 4 serving of fish.
• Cook very thin rice noodles according to package instructions, drain.
• Place asparagus in a glass baking dish, season with salt and pepper and drizzle with olive oil. Bake at 350 degrees (at the same time with salmon, but in a separate dish), until soft but still crispy.
• Place a scoop of rice noodles in the center of each serving plate. Put several sprigs of asparagus on the side. Place a serving of salmon on top of noodles. Pour the condensed sauce on top.