Ingredients

Start to finish about 30 minutes

Three 2-ounce packages rice vermicelli
4 center-cut salmon fillets (about 6 ounces each)
Olive oil
Sea salt
Freshly ground black pepper
5 tablespoons "lite" soy sauce
3 tablespoons honey
3 tablespoons Asian sesame oil
2 teaspoons fresh lemon juice
Vegetable oil for brushing
1/2 cup packed fresh cilantro leaves, coarsely chopped
2 tablespoons black sesame seeds

Directions

Prepare a medium-hot fire in a charcoal or gas grill. While the grill is heating, soak the rice vermicelli in a large bowl of hot water until softened, about 20 minutes.

Brush all sides of the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tablespoon soy sauce, 2 tablespoons honey, and 1/2 teaspoon ground pepper. Set aside. To make the dressing: In a small bowl, combine 4 tablespoons of soy sauce, 1 tablespoon honey, the sesame oil and lemon juice. Set aside.

To grill the salmon: Brush the grill grate generously with vegetable oil. Place the salmon, skin side up, directly over the medium-hot fire. Grill until beautiful grill marks are etched across the fillets, about 2 minutes. Turn the salmon skin side down. Brush the salmon flesh generously with the glaze. Cover the grill and continue grilling the salmon until almost opaque throughout, but still very moist, about 3 minutes longer. Transfer to a plate and set aside.

Drain the rice vermicelli and pat dry with paper towels. Toss the noodles with the dressing, cilantro, and sesame seeds. Divide the noodles among 4 entree plates. (Though the noodles are soaked in hot water to soften, they are warm or at room temperature when served. Morgan says.)

Place a salmon fillet in the center, on top of the noodles, and serve immediately.

Makes 4 servings.

Nutrition information per serving: 600 cal., 27 g fat, (4 g saturated), 95 mg chol., 1,128 mg sodium, 53 g carbo., 36 g pro., 1 g fiber.