Grilled Salmon with Rice Noodles

I mixed this up from a couple of recipes online, plus what I had on hand. I was craving an Asian-inspired flavor. Next time I think I'll add hot sauce to the rice noodles. This makes two servings.

Grilled Salmon

2 4-oz salmon filets
1 tbsp sesame oil
1 tsp horseradish
1 tsp soy sauce
1 small garlic clove, minced
1 tbsp lemon juice (I have four lemons to use by Friday, when we leave for vacation, so it's finding its way into everything)
sea salt and fresh ground pepper to taste

Preheat grill to medium-high. Mix all ingredients together in a rectangular glass dish, then coat salmon. Grill salmon to desired doneness, basting it with remaining sauce.

sauce for salmon:
1/4 c mayo
1 tbsp horseradish
1 tsp soy sauce
1 tsp lemon juice
1/2 tsp dried basil

Mix all ingredients in a small bowl and chill until serving over salmon.

Rice Noodles with Tomato and Zucchini

1 tbsp sesame oil
1 small clove garlic, minced
1/2 lb. zucchini, diced
1 medium tomato, diced
1 tbsp mirin (Japanese rice wine)
2 tbsp lemon juice
6 oz. rice noodles, soaked in boiling water for 5 minutes and drained
sea salt and fresh ground pepper to taste

Heat sesame oil over medium-high heat in large saute pan. Add garlic and zucchini; toss well. When zucchini just begins to brown, add tomato, mirin, salt, pepper, and lemon juice; reduce heat to simmer. Toss with noodles until well-coated. Remove from heat. Serve warm or at room temperature. I think I'd like it chilled, too, but DH does not like cold veggies. I splashed more lemon juice on mine because I like it.

The salmon turned out well -- probably my first real success with salmon on the grill. I made twice as much as I needed so I can try to make a salmon quiche on Thursday (We tasted one at the Flying Horse at a brunch on Saturday, and DH and I loved it).

The cream sauce received a surprising thumbs up from DH, but in my opinion, the salmon was moist and flavorful enough to forego it. Ever had salmon so dry it tasted like cat food? Ugh.

The noodles I'll have to make again! The wonderfully soft zucchini picked up all the flavors from the mirin and garlic. Next time I'll try it with brown rice, since that's what's taking up room in my pantry.