Soy-Ginger Salmon with Parmesean Baked Asparagus & Garlic Scallion Noodles

Tonights meal was parmesan baked asparagus, soy-ginger grilled salmon, and garlic scallion noodles. I have to say, I'm not much of a salmon eater, I make it just for my husband (man I'm a good wife!), but I actually really liked this. It has a sweet lemon taste, not like lemon pepper (which I hate). The only thing I couldn't get right was the sauce; it was suppose to cook into a glaze but mine would never thicken up. I don't think it affected the taste though. The asparagus is something we've been making for a long time. We used to cook it at a higher temp of 400 degrees for about 10-15 minutes but it was still too crunchy for us. No we've decreased the oven temperature and increased the time and we like it a lot more. This was my first attempt at these kind of noodles but there were very good! (The picture does not do it justice). I would have garnished them with extra scallions, however I did not have any left. Darn it! The noodles and salmon went very well together, the hubs even mixed his (ekk!).

Parmesan Baked Asparagus

• 1 bunch asparagus
• Olive oil
• Sea Salt & Pepper
• Grated Parmesan cheese

Preheat oven to 350 degrees. Wash asparagus and then dry on paper towels.

Trim ends off asparagus.

Spray baking dish with non-stick spray.

Lay asparagus in baking dish and drizzle olive oil. Roll them around to coat.

Sprinkle with sea salt, pepper and grated parmesan cheese.

Bake for 40 minutes.

Soy-Ginger Salmon

• 2 salmon fillets
• 1/4 cup brown sugar
• 1 fresh lemon, zested and juiced
• 1 garlic clove, minced
• 1 green onion, chopped, plus more for garnish
• 1/4 cup low sodium soy sauce
• 1 tablespoon olive oil
• 1 (1 inch) piece fresh ginger root, minced
• 1/3 cup orange juice

In a small saucepan over medium heat combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, olive oil, and ginger. Cook until sugar is dissolved and mixture is fragrant. Remove from heat, stir in orange juice.

Place fish and marinade mixture into a resealable plastic bag. Refrigerate overnight, or for at least 3 hours.

Preheat grill for medium direct heat. Lightly oil grill grate. Remove salmon from resealable bag and pour remaining marinade into a small saucepan. Bring marinade to a boil. Reduce heat and let simmer until slightly thickened, 5-10 minutes. 

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Garnish with reduced marinade sauce and chopped green onion.

Original recipe at http://www.handletheheat.com/2011/09/soy-ginger-salmon.html

Garlic Scallion Noodles

8 oz (half a box) of angel hair
4 tablespoons butter (half a stick)
5 cloves of garlic, minced or pushed through a garlic press
2 scallions finely chopped
2 tablespoons soy sauce
1 or 2 tablespoons of brown sugar (based on your own personal preference of sweetness)

Cook pasta according to package directions.  Drain and rinse.

In a heavy skillet over medium heat.  Melt butter.  Add scallions and garlic.  Stir and cook, without browning the garlic.  Cook until the garlic smell is fragrant and filling the room, about 5 minutes.  Add sugar and soy sauce, and cook for another minute.  Increase the heat a bit and throw in the noodles.  Quickly saute the noodles until they are all coated with the garlicky butter mixture.

Serve immediately.  Garnish with additional scallions if desired.
Original recipe at http://weekofmenus.blogspot.com/2010/02/garlic-scallion-noodles-yummy-making.html

*The only warning I can give about these noodles is that they are very messy! My son really loved throwing them all over the floor <sigh>.

Sanford got caught in the line of fire.