The salmon is super easy, and the noodles are best chilled.
For the Noodles:
- 1/2 lb. Asian egg or soba noodles
- 1/3 cup creamy peanut butter
- 3 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 garlic clove, pressed
- 1 jalapeno
- 1 carrot, shredded
- 1/4 cup chopped scallions
Boil the noodles according to package instructions. Drain and rinse under cold water.
In a medium mixing bowl, whisk together the peanut butter, oil, soy sauce and vinegar. Add the pressed garlic. Slice jalapeno in half, scoop out seeds and cut into 1 inch segments. Squeeze the juice from those segments individually by placing face-down in garlic press. Add juice to mixture and whisk.
Pour mixture over noodles in large bowl. Toss in carrot shreds and scallions. Refrigerate until dinner time.
For the Salmon:
- 1/2 lb to 3/4 Salmon fillet (with skin)
- 1/4 cup teriyaki sauce (our favorite is Soy Vay Veri Veri Teriyaki)
- 1 tbsp. sesame seeds
In a ziplock bag, marinade salmon in teriyaki sauce with sesame seeds for at least 1 hour.
Set oven to broil - high for thin fillets, low for thick fillets. Place marinaded salmon on foil-covered baking sheet and pour excess marinade over top. A good rule is to broil fillet 12 minutes per 1 inch of thickness. You may need to change the foil if excess sauce burns and smokes.
Salmon is finished when fish easily pulls off of skin.