Soy-Ginger Salmon with Teriyaki Zucchini Noodle Stirfry
Try this Soy-Ginger Salmon with Teriyaki Zucchini Noodle Stirfry recipe
Try this Soy-Ginger Salmon with Teriyaki Zucchini Noodle Stirfry recipe
- pepper
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 small white onion
- 1 medium zucchini
- 2 teaspoons sesame seeds
- 1 red bell pepper
- 3 teaspoon sesame oil
- 1 garlic clove pressed and minced
- 1/2 tablespoon freshly grated ginger
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon soy sauce low sodium
- (2) 4oz pieces of salmon
- 2 teaspoons coconut oil
- 3 cups chopped bok choy
- ⼠cup teriyaki sauce (or make homemade – see note
- homemade teriyaki sauce:
- 1 teaspoon hot sauce or a pinch of red pepper flakes
- Carbohydrate 148.213413298289 g
- Cholesterol 0 mg
- Fat 46.9296454204767 g
- Fiber 39.5759685660661 g
- Protein 43.88605320613 g
- Saturated Fat 13.1912229038616 g
- Serving Size 1 1 recipe (2257g)
- Sodium 116.891500205115 mg
- Sugar 108.637444732223 g
- Trans Fat 4.35319708612114 g
- Calories 1019 calories
Step-by-step
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together the sesame oil, ginger, soy sauce, and pepper. Add in the salmon and turn to coat. Let marinate for at least 20 minutes in the refrigerator.
- While salmon marinates, prepare the vegetables. Spiralize the zucchinis, onion, and bell pepper.
- Bake the salmon in the oven for 11-15 minutes, depending on the thickness of your salmon.
- Meanwhile, heat the coconut oil in a large wok over medium-high heat. Once oil melts, add in the spiralized vegetables and toss well. Once vegetables are cooked and wilted, add in the teriyaki sauce and toss well.
- Once salmon is done, flake with a fork and set aside.
- Divide the stir fry onto two plates and top with flaked salmon and sesame seeds. Serve.
Swapping regular soy sauce for low-sodium varieties alters the marinade's salinity, requiring extra black pepper to balance the flavor profile during the twenty-minute refrigeration period. Overcooking protein remains the primary pitfall when roasting fish at 425 degrees, drying out the flesh before the interior reaches safety thresholds. Pull fillets from the oven when an instant-read thermometer registers 135 degrees, allowing carryover heat to finish the cooking process without denaturing the muscle fibers entirely. Moisture control dictates the success of vegetable stir-fries, specifically when utilizing high-water-content produce like zucchini and bok choy. Crowding the wok causes vegetables to steam rather than sear, releasing excess liquid that dilutes the teriyaki glaze. Heat the coconut oil over medium-high heat until shimmering before adding the spiralized ingredients, ensuring surface moisture evaporates instantly on contact with the hot metal. Tossing the greens continuously prevents scorching while wilting the structure just enough to hold sauces. Flaking the roasted fish gently with a fork after baking creates uniform distribution across the plated noodles, pairing flaky proteins with crisp-tender ribbons of onion and bell pepper. Sesame seeds toasted directly in the pan add necessary lipid richness to finish the dish.
