Ingredients:
3 (2 ounce) packages rice vermicelli
4 (6 ounce) salmon fillets ( I used one big piece)
olive oil
sea salt
ground black pepper
5 tablespoons light soy sauce
3 tablespoons honey
3 tablespoons sesame oil
2 teaspoons fresh lemon juice
vegetable oil, for brushing
1/2 cup fresh cilantro leaves, coarsely chopped
2 tablespoons black sesame seeds ( I didn’t have any)
Directions:
Prepare a medium-hot grill. While grill is heating, soak the vermicelli in a large bowl with hot water until soft, about 20 minutes. Brush the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tbsp soy sauce, 2 tbsp honey, and 1/2 tsp ground pepper. Set aside.
Make the dressing; in a small bowl combine 4 tbsp soy sauce, 1 tbsp honey, sesame oil and lemon juice. Place salmon skin side up and place on an oiled grill. Grill for around 2 minutes Turn salmon over and brush with glaze. Cover and cook until salmon is opaque, but very moist (depending on size 3-5mins approx). I did not use a grill, instead I just broiled the fish, and did not turn it over as it had no skin on it. While the fish is cooking drain the vermicelli and pat dry with paper towels. Toss the noddles with the dressing, cilantro and sesame seeds. Serve with salmon.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.