Salmon with Asian Noodles

True confession time - I don't love eating fish. I love mussels, clams, crab, lobster, all manner of shrimp, crawfish and langoustine, but fish is not my favorite. Ryan loves fish, and so sometimes because I love him, and I know it's good for me, I'll make fish. This salmon is so good, that the first time I made it, I wanted to make it again almost immediately. A very good sign indeed.

SALMON WITH ASIAN NOODLES
Ingredients:
6 T tamari
1 inch piece of ginger, grated
2 dried thai chilis
juice of 1 lime
1 lb salmon (make an effort to get a piece that is as even in thickness as possible, it will make it easier to cook)
snap peas
shitake mushrooms
1-2 carrots julienned
3 cloves garlic, minced
2 t brown sugar
1/4 c white wine or vermouth
1 T mirin
lo mein noodles (I used between 1/4 and 1/3 of the package)
2-3 T oil (peanut is good, veggie is fine)

DIRECTIONS:
Warning, this is not the easiest recipe, partially due to my own half-ass recipe writing. It would help if you know how to cook fish and vegetables. Okay let's get started.
1. Marinade - Mix 6 T tamari, grated ginger, chili and lime juice in a baking dish or pie plate large enough to accomodate your salmon. Marinate the salmon for 5 minutes on each size.
2. Veggies for the noodles - feel free to use any kind you like! I used snap peas, carrots and shitakes. Just trim the snap peas and slice the shitakes. The carrots you could grate with a mandolin or julienne if you're up to the knife work. The snap peas you'll want to steam quickly either in your microwave or in a small pot, using a steamer for 2-3 minutes. Set aside the cooked snap peas and the cut carrots and mushrooms.
3. Put on the water for your noodles, it will take a while to boil.
4. While waiting for the water to boil, cook your salmon. RESERVE THE MARINADE! In a frying pan, add a T of the oil and swirl so the bottom is covered. Put the salmon on skin side up. Cook for 3-5 minutes on each side depending on the thickness of the fish. The fish should no longer be as glossy, it should be more opaque. Just keep an eye on it. When it's done, set it aside.
5. Wipe out the fish pan and throw in another T of oil and maybe 2 T of water. Add your garlic, shitakes, carrots. Cook, covered, on low to medium for 3-4 minutes.
6. About the same time as you start your veggies, start your lo mein noodles. They'll only take about 3 minutes, read your package.
7. When the noodles are cooked, drain and set aside.
8. When your mushrooms have given off their liquid and the carrots are tender, add the cooked snap peas. Add 2 t brown sugar and 1 T of mirin to the marinade you used for the salmon. Mix it up and then add to your veggies. Then add the 1/4 C of white wine or vermouth and raise to a boil. Boil for 1-2 minutes. Add your lo mein noodles to your veggies and sauce. If they are sticking together, gently use a pair of tongs and sort of swirl them around in a circular motion, this should loosen them a bit as they take in the sauce. When the noodles are fully coated, you're ready to serve.
9. Plate the noodles and top with a portion of salmon.