• Urban Graze - Liz Talley

Salmon & Veggies with Sesame-Soy Glaze

This is light and very quick to prepare- especially if you chop veggies and make the glaze, in advance.

A superbly tasty dinner! Serves 2

1 Tbsp. toasted sesame seeds*

2 Tbsp. lime juice

2 Tbsp. water

2 Tbsp. honey

2 tsp. soy sauce

2 salmon fillets, skin off

½ c. matchstick-cut carrot

1½ c. matchstick-cut zucchini (&/or halved snap, snow peas, or lengthwise/diagonal cut green beans)

3-4 oz. rice noodles, cooked al dente, according to package instructions

1-2 Tbsp. snipped parsley, optional (could use cilantro or carrot tops)

2 tsp. sesame oil

½ tsp. lime juice, optional (adds a little extra zing)

Preheat oven to 375. Lightly grease small, low baking dish.

Combine sesame seeds, lime juice, water, honey, and soy sauce in a shallow bowl.

Add salmon, turning several times to douse and coat thoroughly, then put into baking dish.

Drizzle excess liquid over the fish. Bake for 10-15 minutes, or until done. Liquid will thicken somewhat. Turn fish once or twice during bake time, and brush with glazed liquid.

Meanwhile, place the carrots in a covered steam basket over boiling water for 1 minute, then add zucchini/peas/beans and cook 1 minute more. Lightly toss in a bowl with cooked rice noodles, parsley, (if using), sesame oil, ½ tsp. lime juice, (if using), and any excess glaze from the salmon dish that you can scrape out with a rubber spatula.

Divide between two plates, and top with salmon. Enjoy!

*To toast sesame seeds: cook on stove top in a dry skillet over medium-high heat, stirring often until lightly browned.

Recipe created or adapted by Liz Talley, Urban Graze

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