STEAMED SALMON WITH SOY GLAZE

4 6 oz skinless salmon fillets
3 T +1/2 cup soy sauce
1 clove garlic, minced
1 T finely grated giner, + 2 T shredded ginger
2 T rice wine or sherry
1/4 cup rice vinegar
2 T lemon juice
1 T sugar
2 T sliced scallions (green onions)
1 18 3/4 oz pkg soba noodles or 1 1 lb box whole-wheat pasta
1/2 lb small green beans, sliced in half lengthwise

Place the salmon in a shallow glass dish.  Combine 3 T of the soy sauce, the garlic, grated ginger, and 1 T of the rice wine and pour over the salmon, turning to coat.  Cover and marinate for 15 min in fridge.  Place the vinegar, lemon juice, sugar, remaining soy sauce, and the remaining rice wine in a small saucepan over low heat.  Stir to dissolve the sugar, bring to a boil, and cook until reduced by half, about 3 minutes.  Set the glaze aside and keep warm.  Fill a large saucepan with 1 inch of salted water and bring to a boil.  Remove the salmon from the marinade and place in a steamer basket that fits snugly over the pan.  Scatter the scallions and shredded ginger over the salmon.  Cover and steam over the boiling water for 4 minutes or until cooked through.  Remove and keep warm.  Add the noodles to the water and cook according to package directions.  Just before they are done, add the beans to the boiling water; strain.  Serve the salmon over the noodles and beans, drizzled with the glaze.