¼ c. light soy sauce
1 T. orange-tangerine juice
1 T. honey
1 T. grated fresh peeled gingerroot
¼ tsp. Chili oil or red pepper flakes
4 (6 oz.) salmon fillets (around ¾” thick)
Ramen Vegetable Noodles
1 (3 oz.) package Oriental-flavor ramen noodle soup mix
¼ c. orange-tangerine juice
2 T. peanut oil
1 T. honey
1 tsp. sesame oil
1 (8 oz.) bag shredded red cabbage
1 (8 oz.) bag shredded carrots
¼ c. chopped cilantro or parsley
In a shallow pie plate, mix soy sauce, juice, honey, gingerroot, and chili oil, add salmon, turning to coat with soy mixture.
In a saucepan, heat 2 cups water to boiling. In a bowl, mix noodle-seasoning packet, juice, peanut oil, honey and sesame oil; add cabbage, carrots, and cilantro, tossing to combine.
Break noodles into boiling water; boil 2 minutes. Drain, then rinse under cold water; rinse again. Toss with cabbage mixture.
Remove salmon from soy mixture; reserve. Broil salmon 3 minutes; turn over. Brush salmon with reserved soy mixture. Broil 3 to 4 minutes or until just barely opaque. Serve with ramen vegetable noodles.
Makes 4 servings.