Grilled salmon a stunner for entertaining
Written by Associated Press   
Monday, 01 August 2005 01:59
Can we use one more twist for the salmon that's a top favorite on menus these days? You bet, especially when it's about carefree summer cooking at its best.

This new recipe for grilled salmon and noodles pairs sweet and smoky grilled salmon with a light Asian noodle salad, and it would work well both for a quick weeknight family meal or for spur-of-the-moment entertaining.

"No need to cook noodles or wash a pot for this dish," says Diane Morgan, who developed the recipe. "Rice vermicelli just needs to soften in a bowl of hot water while the grill heats. The glaze and salad dressing are a snap to make ? everything is ready to eat in 30 minutes."

Morgan is one to trust on salmon. Her new cookbook, "Salmon" (Chronicle, $24.95 paperback), features 75 of her other salmon recipes.


(Start to finish: about 30 minutes)

3 2-ounce packages rice vermicelli

4 center-cut salmon fillets (about 6 ounces each)

Olive oil

Sea salt

Freshly ground black pepper

5 tablespoons light soy sauce

3 tablespoons honey

3 tablespoons Asian sesame oil

2 teaspoons fresh lemon juice

Vegetable oil for brushing

1/2 cup packed fresh cilantro leaves, coarsely chopped

2 tablespoons black sesame seeds

Prepare a medium-hot fire in a charcoal or gas grill. While the grill is heating, soak the rice vermicelli 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. 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 almost opaque throughout, but still very moist, about 3 minutes longer. Transfer to a plate and set aside.

Drain the rice vermicelli and pat dry with paper towels. Toss the noodles with the dressing, cilantro and sesame seeds. Divide the noodles among 4 entree plates. (Though the noodles are soaked in hot water to soften, they are warm or at room temperature when served. Morgan says.)

Place a salmon fillet in the center, on top of the noodles, and serve immediately.

Makes 4 servings.
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