Honey-Soy Grilled Salmon With Cilantro Noodles

By gpawilson

Ingredients

• 3 (2 oz) pkg rice vermicelli
• 4 center-cut salmon fillets (6 oz ea.)
• Olive oil
• Sea salt
• Freshly ground black pepper
• 5 TBS "lite" soy sauce
• 3 TBS honey
• 3 TBS Asian sesame oil
• 2 tsp fresh lemon juice
• Vegetable oil for brushing
• 1/2 C packed fresh cilantro leaves, coarsely chopped
• 2 TBS black sesame seeds

Preparation

Step 1

* Prepare a medium-hot fire in a charcoal or gas grill. While the grill is heating, soak the rice vermicelli in a large bowl of hot water until softened, about 20 minutes.
* Brush all sides of the salmon with olive oil and sprinkle with salt and pepper. Make the laze for the salmon by combining 1 TBS soy sauce, 2 TBS honey, and 1/2 tsp ground pepper. Set aside.
* To make the dressing: In a small bowl, combine 4 TBS of soy sauce, 1 TBS honey, the sesame oil and lemon juice. Set aside.
* To grill the salmon: Brush the grill grate generously with vegetable oil. Place the salmon, skin side up, directly over the medium-hot fire.
* Grill until beautiful grill marks are etched across the fillets, about 2 minutes. Turn the salmon skin side down. Brush the salmon flesh generously with the glaze.
* Cover the grill and continue grilling the salmon until almost opaque throughout, but still very moist, about 3 minutes longer. Transfer to a plate and set aside.
8 Drain the rice vermicelli and pat dry with paper towels. Toss the noodles with the dressing, cilantro, and sesame seeds. Divide the noodles among 4 plates.
* Place a salmon fillet in the center, on top of the noodles, and serve immediately.