- 1 of 3 Combine soy, sherry, sugar, vinegar, ginger, garlic and spice powder in plastic food-storage bag; squeeze to mix. Remove and reserve half of the marinade. Add salmon to bag; seal and refrigerate 1 hour.
- 2 of 3 Oil grid. Grill salmon, skin side down, over medium- hot coals 6 to 8 minutes, until cooked. Or broil, skin side down, 6 inches from heat 6 minutes, until cooked.
- 3 of 3 Toss noodles, peanut sauce, reserved marinade and onion in bowl. Place equal amount of noodles on 4 plates. Top with salmon. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 870 mg sodium, 48 g pro., 580 kcal cal., 18 g Fat, total, 58 g carb., 3 g sat. fat, 111 mg chol.