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To prepare the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, a pinch of ginger and whisk to blend.
Place salmon in a baking dish, skin-side down. Pour the marinade over the salmon, cover and refrigerate for 1 hour.
Preheat the oven to 350 degrees Fahrenheit.
Bake the salmon uncovered for 15 minutes at 350 degrees Fahrenheit in the same baking dish in which you marinated it. Remove the salmon from the oven, pour the marinade from the baking dish into a small saucepan.
Preheat the broiler.
Slide the spatula under the salmon the remove the skin. Broil salmon (without the marinade or the skin) for about 5 minutes (or more, depending on your broiler), until it caramelizes nicely. Remove from pan.
While the salmon is broiling, reduce the sauce (the marinade) in the sauce pan on the stove top by boiling it down a little bit. Be careful – don’t over do it – reduce it just a bit to have enough to pour over each of 4 serving of fish.
While your salmon is baked and broiled in the oven, prepare rice noodles and asparagus.
Cook very thin rice noodles according to package instructions, drain.
Place asparagus in a glass baking dish, season with salt and pepper and drizzle with olive oil.
Bake in the preheated oven at 350 degrees Fahrenheit (at the same time with salmon, but in a separate dish), until soft but still crispy.
Place a scoop of rice noodles in the center of each serving plate.
Add several sprigs of asparagus on the side.
Place a serving of salmon on top of noodles. Pour the condensed sauce on top.