- 1 salmon fillet
- 1/4 C. sweet chili sauce
- 1/4 C. hoison sauce
- 2 cloves garlic, minced
- 1 Tbsp. sesame oil
- 1-1/2 Tbsp. soy sauce
- zest and juice of 1 Mandarin orange
- 1/2 tsp. garlic chili sauce
- 2 9oz. packages of soba noodles
- 1-1/2 C. scallions, thinly sliced
- 2 Tbsp. minced ginger
- 1/4 C. chopped cilantro
- 2 Tbsp. sesame oil
- 1 tsp. garlic chili sauce
- 1 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. honey
- salt and pepper to taste
Start with making the glaze for the salmon. Combine all ingredients (except salmon) in a sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes, remove from heat and cool to room temperature.
While sauce is cooling, prepare your noodles. Add all ingredients (except noodles) to a bowl and mix well to combine. Let stand at least 10 minutes for the flavors to meld. While that is sitting, cook your noodles according to package directions.
Pull salmon out of fridge and put on a sheet of tin foil. Preheat outdoor grill over medium high heat*. Spread hoison glaze over top of salmon (be as generous as you want) and place salmon with foil on the grill. Cook until fish flakes with a fork. Mine took about 20 minutes as it was pretty thick.
Combine noodles and noodle sauce in a bowl and mix until all noodles are covered in sauce.
Serve salmon over noodles with additional green onion for garnish.
*The salmon can also be made in the oven. Preheat oven to 325° and cook salmon until it flakes with a fork, about 15 to 20 minutes depending on thickness.