Asian Barbecue Sesame Salmon with Noodles and Veggies

Cook time: 30 minutes Total time: 40 minutes Servings: 4

Sauce:

cup soy sauce

1/2

2 tablespoons brown sugar 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 teaspoon chili garlic sauce (optional)

1 tablespoon toasted sesame oil 2 tablespoons barbecue sauce 2 tablespoons water

2 teaspoons cornstarch

1 pounds salmon (4 filets)

1/2

12 ounces stir-fry (pad thai) rice noodles 1 tablespoon toasted sesame oil 1 pound white mushrooms, sliced 1 cup sugar snap peas 1 large broccoli head, cut into bite-size florets

2-3 green onions, thinly sliced, for garnish sesame seeds, for garnish

Preheat oven to 400 F.

In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.

In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.

Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.

Cook stir-fry noodles according to package directions. Drain, rinse and set aside.

Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.

To serve, divide noodles, veggies and salmon between plates.

Top with sliced green onions and sesame seeds.