Crispy Glazed Salmon and Spicy Thai Noodle Salad

Serves 4

Crispy Glazed Salmon:

4 Salmon Filets

2 Tablespoons of Minced Fresh Ginger

1 Teaspoon of Miso Paste

6 Tablespoons of Honey

1/4 Cup of Soy Sauce

1 Tablespoon of Olive Oil

1 Tablespoon of Sesame Seeds

Preheat the oven to 350 degrees and line a baking sheet with tin foil. Combine the ginger miso, honey , and soy sauce is a bowl and whisk to combine. pat the salmon dry and season with salt and pepper on both sides. Place the salmon in a ziploc bag and pour the marinade over it. Marinate the salmon in the fridge for at least 30 minutes up to a few hours. Remove the salmon from the fridge 10 minutes before cooking and reserve the marinade. 

Heat a skillet with some olive oil over high heat. Once very hot add salmon skin side down and flip after a minute to sear the flesh side for another minute.  Remove from heat a transfer the salmon to the baking sheet with the flesh side up. Bake for 15- 20 minutes, depending on the thickness, and baste with the marinade several times throughout the cooking process.  Remove from the oven and plate over the noodles, garnishing with sesame seeds.  

Spicy Thai Noodle Salad:

8 Ounce of Spaghetti or Soba Noodles

2 Bags of Broccoli Slaw 

4 Ounces of Grated Carrot

1/4 Cup of Rice Vinegar

2 Tablespoons of Sesame Oil

3 Tablespoons of Honey

3 Tablespoons Creamy Peanut Butter

2 Tablespoons of Soy sauce

1 Tablespoon of Sriracha

1 Tablespoon of Minced Fresh Ginger

3/4 Cup of Roasted Unsalted Peanuts, Roughly Chopped

3/4 Cup of Fresh Cilantro, Finely Chopped

Heat a pot of salted water and cook the noodles per the packages directions. Drain and rinse with cold water. In a bowl combine the noodles, broccoli slaw, and carrots. Combine the rice vinegar, sesame oil, honey, peanut butter, soy sauce, sriracha and season with pepper. Toss to combine. Garnish with the peanuts and cilantro. Serve chilled or at room temp.