Soy-Soaked Roasted Salmon

We all loved last night's dinner. The flavors were just right; not too overpowering but not too shy, either. This is a super-easy dinner to make; the only hard part is doing the dishes afterward.

Soy-Soaked Roasted Salmon with Vegetable Noodles

Serves 4

1/2 pound thin spaghetti
6 tablespoons low-sodium soy sauce
3 inch ginger -- peeled and grated
2 limes -- one juiced, one cut into wedges
1/4 teaspoon red pepper flakes
1 1/3 pounds salmon fillet
1 bunch broccolini -- ends trimmed, stems peeled if desired
2 large carrot -- grated
4 cloves garlic -- minced
1 large red bell pepper -- sliced thin
1 tablespoon canola oil
2 teaspoons honey
1/4 cup low-sodium chicken broth
dash sesame oil
pinch sesame seeds
2 large scallion -- sliced

Cook pasta in boiling salted water until al dente. Drain and set aside.

Combine soy sauce, ginger, juice of 1 lime and red pepper flakes. Pour over salmon fillets. Turn to coat and let marinate about 10 min.

Steam broccolini until barely tender (I used a Zip and Steam bag). Set aside.

Place marinated salmon on oiled broiler pan and broil for 10 min., or until done. (My fillet was very thick; thinner fillets will not need as much time.) RESERVE MARINADE.

Heat 1 T. oil in large skillet or wok. Saute carrot, garlic and red pepper for about 2 min. Add honey to reserved marinade. Whisk and add to skillet. Add cooked broccolioni and chicken stock. Bring to a boil and simmer for 1 min. Add cooked pasta and toss to combine. Drizzle with some sesame oil.

Divide veggie/pasta mixture between four serving bowls or plates. Sprinkle sesame seeds on top. Top with salmon fillets. Garnish with scallions and lime wedges.

Source:
Adapted from Rachael Ray's "Express Lane Meals"