JBug's Kitchen Antics: Teriyaki Salmon on a Spicy Thai Noodle Salad

Quick and cool were the prerequisites for last night's dinner as it's hot and muggy here in hell these days. Will this monsoon season ever end so I can find something else to whine about? I mean, it's so miserable that even Georgie the cat has had enough. I caught her cooling off in the fountain yesterday - course she could have been there because she was outfoxed by the bird she was after.

The temperature outside also made me want to test the theory that eating something spicy makes you feel cooler. While I'm not one hundred percent sold on the theory, for sure the gorgeous fillet of wild sockeye sitting pretty on a bed of pasta spiced up with soy sauce, garlic, lime and jalapeno met the necessary criteria and satisfied two hungry souls. As for being cooler - not so much, but isn't that the AC's job anyway?

By the way it's too darn hot to fire up the barbecue at our house, particularly since it involves charcoal and dealing with flying creepy crawlies and slithering snakes all of which make me run as fast as possible in another direction; however, for those of you who are so inclined feel free to cook the salmon fillet outside instead of in the oven.

Teriyaki Salmon on Thai Noodle Salad

Vinaigrette:

1/4 cup fresh lime juice

1/4 cup vegetable oil

3 Tablespoons soy sauce

2 Tablespoons brown sugar

1 Tablespoon sesame oil

1 Tablespoon minced garlic

1 Tablespoon grated lime zest

1 large jalapeno pepper, minced

Place ingredients in a small jar and shake well to combine.

Salad:

6 to 8 ounces spaghetti noodles

1 cup peeled and shredded carrots

1 cup sliced green onions

1/2 cup slivered red pepper (optional)

1/2 pound green beans, blanched and drained (optional)

Cook noodles per package directions and drain well. Toss hot noodles with vinaigrette. Add vegetables and toss well. Cover and refrigerate at least 2 hours. Serves 4.

Salmon:

2 – 6 to 8 ounce salmon fillets, pin bones and skin removed

3 Tablespoons teriyaki sauce

2 Tablespoons hoisin sauce

1 Tablespoon minced ginger

1/4 teaspoon Sriracha sauce

1 teaspoon honey

Preheat oven to 475. Place prepared salmon fillets on a foil lined greased baking sheet. Combine teriyaki, hoisin, ginger, Sriracha and honey in a small bowl. Brush salmon fillets with half of mixture and allow to sit for 10 minutes. Bake salmon for 10 to 12 minutes or until done. Top fillets with remaining sauce and serve over noodles. Download Teriyaki Salmon on Thai Noodle Salad