Miso Grilled Salmon with Sesame Ginger Noodles

Cook Type:

BBQ

4 6oz salmon fillets
Humble and Frank MISO SESAME SAUCE AND MARINADE
1 lb thin rice, wheat or buckwheat noodles
1 Tbsp toasted sesame oil
1 Tbsp finely minced fresh ginger
2 tsp rice vinegar
1 cup roughly chopped cilantro
1 small red bell pepper, thinly sliced
3 scallions, thinly sliced
Black and white sesame seeds

Heat a well-oiled grill to high heat.

Brush the salmon fillets with MISO SESAME SAUCE and place skin side down on the grill. Cook until just cooked through, 8-10 minutes, depending on thickness. Remove from heat, tent with foil and let rest.

In the meantime, cook the noodles according to the package directions. Rinse in cold water and drain well. Place in a large bowl and toss with sesame oil, ginger, rice vinegar, cilantro, red pepper and scallions. Stir in 1/3 cup MISO SESAME SAUCE and toss everything well.

Divide the noodles amongst 4 plates. Remove the skin from the salmon and place on top of the noodles. Sprinkle with sesame seeds and serve immediately.

Substitute with these products

Swap out the H&F product listed in the recipe above for one of the following.