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Honey-Seared Salmon with Cilantro Noodles
Nov 19th, 2004

I don't really have a story to go with this recipe. It's good, it's fast, but you gotta love cilantro or else you won't be diggin' it. My only notes would be that the addition of a bit of soy to the honey glaze on the salmon would be nice, and I think the noodles should either be breifly nuked or chilled at the end to get them out of their state of luke-warmness.

Honey-Seared Salmon with Cilantro Noodles
Serves 4

18 ½ oz salmon fillet
2 tbsp honey
cracked black pepper
for the cilantro noodles…
7 oz dried somen, Chinese wheat or egg noodles
½ cup cilantro leaves
1/3 cup shredded mint leaves
1/3 cup basil leaves, halved
2 zucchini, shredded
1 tbsp lime juice
2 tbsp soy sauce
2 tbsp honey


To make the cilantro noodles, cook the noodles in boiling water for 3-5 minutes or until soft. Drain and rinse under cold running water until cool. Drain again. Combine the noodles with the coriander, mint, basil, zucchini, lime juice, soy and honey. (If you're making this for kids you might consider keeping some noodles plain.)

Cut the salmon into ¾ in wide strips and toss with the honey and pepper. Heat a non-stick frying pan over high heat. Cook the salmon for 1 minute on each side or until the honey is golden.

To serve, place the noodles on serving plates and top with the salmon.

-Donna Hay, Off the Shelf: Cooking from the Pantry
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© 2006, Kimberly Cooperrider | kymmco@excite.com