Salmon With Sesame Noodles and Veggies

Serves 4

6 ounces Chinese noodles 4 6-ounce wild caught

salmon filets, skinned Canola oil

Kosher salt

2 medium carrots, peeled

and trimmed

1 medium zucchini,

peeled and trimmed 3 green onions, ends

trimmed Toasted sesame seeds 1 handful cilantro Sesame dressing (recipe

follows)

■ Cook the noodles in a pot of salted water according to the package directions. Drain very well, rinse with cold water until all noodles are cool to the touch, and set aside. Light the grill to medium. Brush the salmon with a bit of oil and season with salt. Use tongs and a paper towel to oil the grates on the grill. Place the salmon on the grill and cook for 4 minutes on each side. Remove from the heat and cool.

■ Cut the carrots and zucchini into very thin strips, as thin as you can get them (I have a handy and cheap tool, called a julienne peeler, that does this easily). Slice the green onions on the bias. Toss together the noodles, vegetables and enough dressing to generously coat. Divide the noodles between each plate, place a piece of salmon on top and garnish with cilantro and sesame seeds. Serve the extra dressing on the side.

SESAME DRESSING

Makes about 2⁄3 cup

¼ cup canola or other

flavorless oil 1 tablespoon toasted

sesame oil

1 tablespoon + 1 teaspoon

low sodium soy sauce 3 tablespoons rice vinegar ¼ cup water

2 teaspoons honey

■ Combine all ingredients in a glass bowl and whisk well to combine. Keeps for a week or more refrigerated in a glass jar. Shake well before using.