This is a staple in my house, especially in the summer.  You do not have to make the salmon and noodles together since either component will stand nicely on its own but they do complement each other beautifully.

GLAZED GRILLED SALMON
Serves 4-6

Ingredients
6 tbsp packed dark brown sugar
8 tsp Dijon mustard
2 tbsp soy sauce
2 tsp rice vinegar
2 lbs salmon fillet (remove any leftover bones)

To Make
In a medium bowl whisk together brown sugar, Dijon mustard and soy sauce.  Separate 2 tbsp of soy mixture, add rice vinegar and set aside (this is the glaze to be drizzled over salmon & noodles when serving)

Place salmon, skin side down, in glass 13×9 or other platter large enough to accommodate salmon.  Brush half of soy mixture (w/out the rice vinegar) on salmon side facing up & let sit for 10-15 minutes.  Place salmon on medium grill, skin side down.  Cook 5-10 minutes (depending on thickness of salmon) and flip to other side.  Brush remaining soy mixture on salmon and grill until just cooked through – do not overcook!!  Salmon is much better medium – medium rare (i.e. underdone) than overdone.

To Serve
Serve on its own with reserved glaze drizzled on top or lay salmon on top of sesame noodles.

SESAME NOODLES
Serves 4-6

Ingredients
½ c vegetable oil
2 tsp sesame oil
4 tbsp soy sauce
6-8 cloves garlic chopped
¼ -1/2 tsp hot red chili flakes (optional)
1lb thick spaghetti, cooked to al dente
ground sesame or sesame seeds and/or 2 scallions thinly sliced (optional for garnish)

To Make
Whisk together first 5 ingredients in Pyrex measuring cup.  This should ideally be done a minimum of 1 hour in advance so flavors have a chance to meld.  Cook spaghetti until al dente and drain.  Toss drained pasta with dressing immediately.  Garnish as desired – can be served immediately or at room temperature (can be made many hours ahead and left at room temperature).

To Serve
Toss again just before serving and sprinkle ground sesame, sesame seeds and/or scallions if using garnish.  Serve on its own or with Glazed Grilled Salmon.