Oodles of Noodles

My trip to the market this morning resulted in the purchase of two pieces of eco-certified salmon from Mike's Fish Shop.  I don't know much about what eco-certified means other than it abides to some sort of code that somewhat improves the state of salmon farming.  Initally I thought I was buying the fish just for Scott (he will eat anything) but once I started supper I decided to eat some too. It was very yummy, especially next to these awesome noodles.

TAMARI GLAZED SALMON with Nutty Somen Noodles

Salmon:

1/8 cup local honey

1/8 cup e.v olive oil

1 1/2 Tbsp organic tamari

1 Tbsp fresh organic lemon juice

1 Tbsp water

2 organic or the best you can find salmon fillets or steaks (about 1 pound)

Method:  Preheat oven to 400*.  Whisk together the marinade and pour over the fish.  Cook in hot oven for about 15-20 minutes.  Serve on a bed of noodles with the juices pour over top.

Noodles:

1 package of organic kamut somen noodles

1/2 cup organic nut butter (tonight we used some peanut, almond and tahini) 

1/4 organic tamari sauce

1/4 organic brown rice vinegar

1 Tbsp local honey

1 Tbsp organic toasted sesame oil

1 Tbsp raw organic sesame oil

1 handful organic fresh cilantro

2 cloves organic garlic

1 stalk organic broccoli, peeled and floretted and stalk cut into matchsticks

1/2 organic green pepper, slivered

1 organic carrot, grated

2 handfuls organic spinach, torn

handful of organic cashews

Method:  Combine the nut butters, garlic, tamari, honey, vinegar, cilantro and oils into a blender and process until smooth.  Boil noodles.  When noodles are almost done, toss in the broccoli.  When noodles are done, drain the water and toss back into the pot along with the spinach so it can wilt.  Pour half of the sauce onto the noodles and stir.  Plate the noodles, topping with the other veggies and cashew.  Drizzle with more sauce if you like.