Maple-Soy Glazed Salmon and Sesame Noodles

This was a very tasty dinner that we enjoyed the other night. Sweet and salty salmon with a bed of delicious garlicky sesame noodles and some edamame on the side! We used fresh garlic and it wasn't minced very finely so I did notice especially towards the bottom of the bowl where the garlic was accumulating the flavor was VERY strong, so I would mince more finely next time or use the less potent jarred minced garlic.

I loved the addition of the julienned veggies to the noodles - the cucumbers add a nice flavor to the dish. Serve the leftovers cold with some of the salmon and edamame mixed into the noodles for an easy 1-dish meal... YUMM!

Maple-Soy Glazed Salmon from Alli at AllRecipes

1 untreated cedar plank (I used 4 cedar plank sheets)
2 1/2 pounds boneless salmon fillet
1 teaspoon coarse salt
1/2 teaspoon black pepper
1/4 cup maple syrup
2 tablespoons soy sauce
2 tablespoons melted butter
2 tablespoons fresh lime juice
1/2 teaspoon lime zest
6 lemon wedges (optional)

  1. Soak the cedar plank in water for 2 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
  3. Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon generously (multiple times on each side) with the glaze, and continue cooking until the salmon flakes easily with a fork, carefully flipping as needed, about 10 minutes total. 
  4. Serve the salmon garnished with chopped fresh chives and lemon wedges (optional).

Sesame Noodles adapted from Gimme Some Oven

1 10-oz package soba noodles
1/4 cup soy sauce
3 cloves garlic, minced very finely (or 3 tsp minced jarred garlic)
1/2 tsp. ground ginger
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon vegetable or canola oil
1/2 teaspoon sweet chili sauce
1/2 cup thinly-sliced green onions
1/2 large cucumber, julienned
1 medium carrot, peeled and julienned
optional garnishes: extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper

  1. Cook pasta al dente according to package instructions in a large pot of water.
  2. Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil, and chili sauce; whisk until combined. 
  3. When the pasta is ready, drain it and then immediately toss with the dressing, julienned vegetables, and 1/2 cup green onions (if using) until the pasta is evenly coated with the dressing. Serve immediately, topped with extra garnishes if desired.


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