Teriyaki salmon with asian noodle salad

Source: www.joyfulhealthyeats.com

Ingredients

Instructions

1. To a small bowl add, 2 tablespoons honey, tamari sauce, 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 garlic clove, 1 teaspoon ginger, and garlic-chili paste. Whisk together.
2. Add salmon filets to large ziplock bag. Pour the marinade mixture into the ziplock bag with the salmon. Close and place in the refrigerator for
   15-20 minutes.
3. In a small bowl, add 4½ tablespoons rice vinegar, 3 tablespoons sesame oil, 2 ½ teaspoons honey, 1 teaspoon lime juice, 1 teaspoon sriracha, 1 garlic clove, and ½ teaspoon fresh ginger. Whisk together until combined. Set aside.
4. Bring a large pot of water to a bowl. Add rice noodles in a cook for
   1-2 minutes. Immediately remove. Drain with cold water.
5. Add noodles to a large bowl with yellow pepper, red pepper, snap peas, cucumber, and green onions. Pour sesame dressing over the noodles. Gently toss until all the noodles are coated with the dressing. Set aside.
6. Remove salmon from the refrigerator.
7. Heat a large nonstick skillet to medium high heat. Add rape seed oil to pan. Add salmon to the pan flesh side down first. Sear for
   4-5 minutes. Flip and cook with skin side down about
   4-5 minutes.
8. Serve salmon on a bed of asian noodle salad.
9. Optional: garnish with sesame seeds.

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