Prep 10 mins
Cook 15 mins
I found this in my mom's newspaper in Canada. It turned out fabulous and we all thought it was something you'd order in a restaurant. Wonderful presentation, but very easy. Enjoy.
- 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)
- 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.
Very tasty. It was really wiindy and the grill kept going out, so I fisnished them under the broiler. Used the foil method as described in Jean R.'s review - will use that trick again for SURE! Served with grilled (and sorta broiled) zucchini brushed with garlic and sesame oil. Excellent and easy. Thanks!
As promised this was an easy and very tasty recipe. We have a simple, no-turn method of cooking a fillet of salmon (with skin on one side) on a gas grill. Take a sheet of heavy duty aluminum foil that is a little larger than your fillet. I usually roll all four sides of the foil up a turn or two to create an edge, it prevents any juices from flowing off. Lay the salmon skin side down on the foil. Season the top of the fillet. For this recipe I did not season the salmon with olive oil, salt and pepper. I simply brushed it with the soy sauce/honey glaze just before cooking. Preheat a gas grill and set temperature at medium high. Place the foil with salmon fillet directly on the grill grates. The foil allows the salmon to cook with indirect heat. No need to turn the salmon while it cooks! When the salmon is done, take a large serving spatula (the kind you flip pancakes with) and slide it gently along the bottom of the fillet. The flesh seperates easily from the skin, which now sticks firmly to the foil. Thanks for posting this delicious dish! Made for My-3-Chefs 2007.