Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing
Try this Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing recipe
Try this Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing recipe
- salt and pepper to taste
- 1 teaspoon sesame oil
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon honey
- 1 teaspoon maple syrup
- water to thin
- 1 teaspoon rice vinegar
- for the salmon:
- (2) 3oz skinless salmon filets
- 1/2 teaspoon grated fresh ginger
- for the miso dressing:
- 1.5 teaspoons white miso
- 1.5 teaspoons tahini
- 1.5 teaspoons rice vinegar
- 1 large sweet potato (or 2 small sweet potatoes) peeled, blade d, noodles trimmed
- 2 large scallions diced
- Carbohydrate 426.629865097828 g
- Cholesterol 0 mg
- Fat 22.4012770764549 g
- Fiber 127.87151345321 g
- Protein 51.2798984350264 g
- Saturated Fat 3.00912337401097 g
- Serving Size 1 1 Serving (4571g)
- Sodium 303.527353782672 mg
- Sugar 298.758351644618 g
- Trans Fat 7.61809149971825 g
- Calories 1414 calories
Step-by-step
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place the salmon on top and season with salt and pepper.
- Prepare the salmon. Whisk together the vinegar, ginger, honey and oil. Pour half over each salmon filet. Roast for 15 minutes or until cooked through.
- While salmon roasts, place all of the ingredients for the dressing into a bowl and whisk together until combined (or use a food processor.) If too thick, add water to thin out. Taste and adjust to your preference. Set aside.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cook for 10 minutes or until noodles are cooked through. Halfway through, add in half of the scallions. Gently toss while cooking to best avoid breaking the noodles (they will break as they soften, but don’t worry – that’s normal!)
- Place the sweet potato noodles into two bowls and top with roasted salmon. Drizzle with miso dressing and garnish with remaining scallions.
Standard spiralized vegetable dishes typically call for zucchini or squash, but this version builds its foundation on dense root vegetables requiring a different thermal approach. High heat is mandatory here; roasting the salmon at 425 degrees for 15 minutes ensures the protein reaches internal doneness while the ginger glaze caramelizes without burning.
Equipment Requirements and Workarounds
Spiralizers yield uniform strands, but a standard julienne peeler creates functional strips if specialized kitchen gadgets are unavailable. Cast iron skillets retain heat better than stainless steel pans, preventing the sweet potatoes from steaming instead of softening during the ten-minute saute. Whisking the miso-maple dressing by hand works efficiently if tahini is emulsified gradually with the rice vinegar before adding thinning water.
- Bake salmon on parchment-lined baking sheets at 425 degrees to prevent sticking.
- Toss sweet potato noodles gently with a silicone spatula to minimize breakage as starches soften.
- Add water a single teaspoon at a time when thinning the miso dressing to avoid breaking the emulsion.
