Grilled Salmon and Bean Thread Noodles

I do like grilled salmon but it so hard to pull off! I struggle with the fish sticking to the grill or fish basket and falling apart, ruining any possible presentation. This summer I discovered cedar wood sheets, pliable, smooth, paper-thin sheets that are just the right size to enclose a single serving of salmon. The sheets are soaked in water to minimize charring and become pliable enough to wrap around the salmon. I simply smothered my salmon fillets  with a gluten-free BBQ sauce, placed the fillets on the cedar sheets and tied them with a long green onion. They cook up in no short order, 3 minutes or so on each side, and no struggling to flip or get out of a fish grill basket. The salmon was tender, moist and fell apart! I served the salmon with an Asian noodle salad with cilantro and black sesame seeds.

Bean Thread Noodles

6 ounces bean thread noodles

1/4 cup gluten-free soy sauce (tamari)

1 tablespoon rice vinegar

3 tablespoons Asian sesame oil

2 teaspoons sugar

2 teaspoons peeled, and minced ginger (I actually grated my ginger)

1 large carrot, peeled and julienned (I used matchstick carrots)

1 large stalk celery, julienned

2 green onions including green tops, cut into matchsticks

1/2 cup packed cilantro leaves (I chopped the leaves)

2 tablespoons black sesame seeds, toasted

In a large bowl, soak the bean thread noodles in hot water to cover until softened, about 20 minutes. Drain well, pat the noodles dry with paper towels.

In a large bowl, whisk together the soy sauce, vinegar, sesame oil, sugar and ginger. Add the noodles and toss until well coated with the dressing. Add the carrot, celery, green onion, cilantro and sesame seeds, toss to distribute ingredients evenly.  Serve immediately, or cover and refrigerate up to 2 days. Remove from fridge 30 minutes before serving.

The recipe indicates that it serves 4, that would be four very generous portions!