Recipe: Honey-Soy Grilled Salmon with Cilantro Noodles

HONEY-SOY GRILLED SALMON WITH CILANTRO NOODLES

3 packages (2-ounce each) long rice (rice vermicelli noodles)
4 center-cut salmon fillets (about 6 ounces each)
olive oil
salt and pepper
GLAZE:
5 tablespoons low-salt shoyu (soy sauce), divided
3 tablespoons honey, divided
DRESSING:
3 tablespoons Asian sesame oil
2 teaspoons fresh lemon juice
FOR THE NOODLES:
1/2 cup packed fresh cilantro leaves, coarsely chopped
black sesame seed for garnish (optional)

Prepare a medium-hot fire in a charcoal or gas grill.

While the grill is heating, soak the long rice 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.

TO MAKE THE GLAZE:
Make the glaze for the salmon by combining 1 tablespoon soy sauce, 2 tablespoons honey, and 1/2 teaspoon ground pepper. Set aside.

TO MAKE THE DRESSING:
In a small bowl, combine 4 tablespoons of soy sauce, 1 tablespoon 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 it's almost opaque throughout but still very moist, about 3 minutes longer. Transfer to a plate and set aside.

TO PREPARE THE NOODLES:
Drain the rice vermicelli and pat dry with paper towels. Toss the noodles with the dressing and cilantro. Divide the noodles among 4 entree plates. Place a salmon fillet on top of the noodles, and serve immediately.

Garnish with black sesame seeds, if desired.

Makes 4 servings