This is the easiest and most delicious way to make glazed salmon! You will make the recipe again and again because of the flavors and little prep and cleanup! If you like things spicy be sure to chop the chili pepper at the end, it add such incredible flavor! (If you like medium spicy, remove the seeds, and if you don't like spicy at all, discard it after it’s cooked)
Glazed Salmon with Black Rice Noodles
- Cooking and Prep: 50 m
- Serves: 4
For the Salmon
Preheat oven to 450°F.
Bring a large pot of water to a boil. Add black rice noodles and cook for 4 minutes. Drain and rinse well. (Can rinse again right before serving to keep from sticking together).
Prepare a baking dish or large sheet pan with Gefen Parchment Paper. Trim the tough bottoms of the asparagus. Add all ingredients except noodles and fish and mix well. Be sure the ingredients are not overlapping and everything has its own space to cool. Place in oven for 10 minutes.
Remove from oven and place fish filet face side down (rubbing into marinade) onto sheet pan. Cover with tin foil and place back in oven for 15 minutes.
Remove chili pepper and chop (optional). Add, with scallions and marinade (from sheet pan), onto rice noodles.
If you can’t find black rice noodles (usually in organic section of supermarket) feel free to use regular rice noodles, or even regular noodles (just read the box for instructions).
I used baby eggplants because I saw them staring at me in the market but if you don't find them, don't worry, you can use a whole eggplant or no eggplant at all!
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.
Never reheat fish! Just bring it to room temperature.