I was going to give you this recipe I came up with along with the recipe for the vegetable rice noodles that I did with it, but I've still not managed to cook rice noodles so they don't stick to the pan and disintegrate (any hints anyone? I soak in cold water for 10 minutes and then blanche in boiling water until soft)! So until I suss the noodles, you'll have to make do with the salmon by itself - not literally of course; it would go perfectly well with normal egg noodles or rice and stir-fried vegetables.
2 Salmon Fillets
3 tbsp Honey
2 tbsp Soy Sauce (Gluten-Free if you are that way inclined)
1 tsp 5-Spice Powder
1 tsp Minced Garlic
2 tbsp Sesame Seeds
Preheat oven to 180 C
1) Mix the honey, soy sauce, 5-spice and garlic together well.
2) Spoon 2 tbsp of the marinade on to a plate and place the salmon fillets face-down into the sauce so the flesh gets flavoured. Cover and refrigerate for at least 20 minutes.
3) Place the salmon skin-side down on a small baking tray and bake for 15 minutes before removing from the oven.
4) Turn on the grill to high, spoon a little more marinade over each piece of salmon and sprinkle with sesame seeds. Grill on high until the top of the fish is slightly caramelised and the seeds are turning golden.