Sesame Salmon and Hunan Noodles

A few years ago my parents went to Colorado and my Mom brought me back Colorado Collage which is the cookbook from the Junior League of Denver. I LOVE collecting Junior League cookbooks from around the country because their recipes are always so good! This cookbook has intimidated me though because all of the recipes sound so sophisticated and are so different than the staples that we make in the South. But a few weeks ago I endeavored to try something. For the past month or so I've been working at finding new recipes in the myriad of cookbooks that I own and so I found this recipe in the Colorado cookbook. Let me tell you, it was a good recipe! There are a few things that I would change the next time I made it (which I'll note at the bottom) but all together a very good (and pretty healthy!) meal!

Sesame Salmon and Hunan Noodles
Serves 4

6-8 ounces dried oriental-style noodles
4 T Sesame Oil, divided
1/2 c Soy Sauce, divided
2 T Rice Wine Vinegar
1 T Sugar
1 T Hot Chili Oil
1 T plus 1 t peeled, minced fresh ginger root, divided
2 T sliced Green Onions
1/3 c Fresh Peas, cut into thirds
1/3 c Shredded Carrots
1/3 c Sliced Fresh Mushrooms
1/3 c Thinly Sliced Red Bell Pepper
3-4 T Fresh Lemon Juice
Freshly Ground Pepper
4 4-ounce Salmon Filet's

Cook noodles according to package directions. Drain well, place in a large bowl and toss with 2 T of the Sesame oil. In a small bow, combine 1/4 c of the soy sauce, vinegar, sugar, hot chili oil, and 1 t of the ginger. Stir until well blended and add to noodles. Toss to blend. Add green onions, peas, carrots, mushrooms, and bell pepper. Toss and chill 2 hours.

In a shallow glass dish, combine lemon juice, remaining 1/4 c soy sauce, remaining 2 T sesame oil, remaining 1 T ginger and pepper to taste. Add salmon and turn to coat. Cover tightly with plastic wrap and chill 2 hours. Preheat grill to medium-high. Grill salmon, discarding marinade, 4-5 minutes per side. Serve salmon on noodle mixture. Serve immediately or chill and serve cold.

*Note: I couldn't find 'Rice' Wine vinegar in the grocery store and so I used the 'Wine Vinegar' that was with all of the oriental fixings.
*Note: I couldn't find Hot Chili Oil and so I substituted 1/2 teaspoon of Chili Sauce with Garlic
*Note: I decided to saute the vegetables in olive oil before putting in the pasta, but that's just a personal preference.
*Note: Jason preferred the pasta to be served immediately while still warm. It was ok with the pasta cold but I agree that it would probably be better all hot. And we definitely served it while the salmon was fresh off of the grill!