Garrett’s Soy Dijon Salmon with Spicy Peanut Sesame Noodles and Garlic Lemon Asparagus
by Garrett Keefe @garretkeefe
Soy Dijon Salmon
Ingredients:
- 12 ounce of wild caught salmon
- 1/2 cup Gray Poupon Country Dijon mustard
- 1/2 cup low sodium soy sauce
- 1/4 cup olive oil
- 1 tablespoon lemon juice
Directions:
- Cut salmon into 2, 6 ounce pieces and place in a ziplock freezer bag.
- Whisk marinade ingredients together and pour over salmon in a ziplock freezer bag, making sure marinade is coated all over each piece of salmon.
- Store in a refrigerator and marinate for 2-6 hours. (If I have enough time, I marinate it overnight for extra flavor).
- Bake or grill salmon, skin side down at 450° for 15-20 minutes.
Peanut Sesame Noodles
Ingredients:
- 8 ounces noodles (spaghetti or rice noodles of choice)
- 1/4 cup peanut butter
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 2 tablespoons hot water
Directions:
- Boil noodles until cooked, strain water and place in a large bowl.
- Place all ingredients for sauce in a blender or food processor and blend until smooth.
- Pour sauce over noodles and mix until noodles are fully coated with the peanut sauce.
- Garnish with chopped green onion, shredded carrot, or more sriracha sauce.
Lemon Garlic Asparagus
Ingredients:
- 1 bundle of asparagus
- 6 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
- 1 teaspoon grated parmesan cheese
Directions:
- Pour olive oil in a hot skillet over medium to high heat.
- Chop off the first half inch of asparagus bottoms and dispose.
- Place asparagus and garlic in a hot oiled skillet and toss together until asparagus is coated with olive oil and garlic, sauté for 3-5 minutes.
- Add lemon juice, salt and pepper and continue to sauté for another 3-5 minutes.
- Garnish with a dusting of grated parmesan cheese.
