Salmon with Soy Ginger Glaze with Brown Rice Noodles
12 oz. of fresh salmon fillet
1 bottle of Annie Chun’s Soy Ginger Glaze
Annie Chun’s brown rice noodles
1 small bag baby spinach
Put the salmon fillet in a big bowl and cover with ½ the bottle of the Soy Ginger Glaze. Let marinade in the refrigerator for 2-6 hours. You can cook this slowly on the grill, skin-side down, or put the fish on a cookie sheet covered with foil, and broil for 12-15 minutes until desired temperature. In the meantime, cook the brown rice noodles as directed. When the salmon is done, you’ll see that the soy glaze makes for a wonderful sweet and savory flavor and helps to moisten the fish so that it melts in your mouth! Portion out the brown rice noodles on your plate, and top each serving with a handful of uncooked baby spinach. Place the salmon on top of the spinach. The heat from the fish with naturally wilt the spinach to blend nicely with the overall dish. Serve and enjoy.