Teriyaki-Ginger Salmon with Sesame Zucchini Noodles
Try this Teriyaki-Ginger Salmon with Sesame Zucchini Noodles recipe, or contribute your own.
Try this Teriyaki-Ginger Salmon with Sesame Zucchini Noodles recipe, or contribute your own.
- 1/2 tablespoon sesame oil
- for the pasta:
- pinch of red pepper flakes
- 1 medium zucchini
- 1 garlic clove finely minced
- 1/2 tablespoon honey
- for the salmon:
- 1 teaspoon minced ginger
- 2 tablespoons diced scallions
- 1/2 ablespoon sesame oil
- for the teriyaki marinade:
- 2 tablespoons soy sauce (or coconut aminos or tamari)
- 1/2 tablespoon rice vinegar
- 1/4 teaspoon freshly grated ginger
- 1 small garlic clove pressed and minced
- 1/4 teaspoon sriracha/hot sauce
- 3 oz salmon filet skinless
- 1 tablespoon diced scallions
- 2 oz snow peas
- Carbohydrate 17.736542989933 g
- Cholesterol 44.225256036 mg
- Fat 10.4949837469371 g
- Fiber 4.24336895487162 g
- Protein 21.3862286370084 g
- Saturated Fat 1.59412864665459 g
- Serving Size 1 1 Serving (365g)
- Sodium 80.8123782797198 mg
- Sugar 13.4931740350614 g
- Trans Fat 1.00686535842714 g
- Calories 243 calories
Step-by-step
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Whisk together all of the ingredients for the teriyaki marinade and add to a zip-lock plastic bag or shallow dish. Add in the salmon, shake lightly to coat (or, if using a dish, flip over until all sides are coated) and place in the refrigerator for 15 minutes.
- While salmon marinates, spiralize your zucchini with Blade C and set aside in the refrigerator. Prepare the rest of your ingredients.
- Remove the salmon from the marinade and place on the prepared parchment paper and drizzle over with 1 tablespoon of leftover marinade. Bake the salmon for 15 minutes or until fish flakes easily with a fork.
- After roasting the salmon for 10 minutes, place a large skillet over medium heat and add in the sesame oil. Once oil heats, add in the garlic, ginger, scallions and red pepper flakes. Let cook for 30 seconds or until fragrant and then add in the snap peas and zucchini noodles and cook for 3-5 minutes or until noodles soften to your preference.
- Plate the zucchini noodles and serve alongside the baked salmon.
Roasting salmon at 425 degrees Fahrenheit produces a better crust and a juicier interior than lower oven settings because the high thermal energy cooks the exterior proteins rapidly before moisture escapes from the center. This specific dish pairs glazed fish with raw vegetable strands that require careful handling to avoid a watery presentation. Soy sauce, honey, rice vinegar, and aromatics form the umami-rich coating, while snow peas add contrasting crunch. Dietary adjustments are straightforward; coconut aminos substitute directly for soy sauce at a one-to-one ratio for anyone avoiding gluten, and tamari provides a robust wheat-free alternative without altering viscosity.
Equipment Essentials for Spiralized Zucchini and Oven Roasting
Achieving proper texture in zucchini noodles depends entirely on blade selection and moisture management. Using a spiralizer with a medium-gauge blade creates strands that hold their shape during a brief three-to-five-minute sauté. Zucchini contains an enormous amount of water that releases rapidly upon heating, so keep the skillet at medium heat and do not overcrowd the pan. Standard parchment paper on the baking sheet prevents the honey-heavy marinade from burning during the fifteen-minute roast. Remove the salmon when internal flakes separate easily under gentle pressure from a fork, ensuring the flesh remains moist.
- Salt the zucchini noodles ten minutes before cooking and pat them dry with paper towels to minimize excess liquid accumulation in the skillet.
- Store leftover marinade separately from raw fish immediately to prevent cross-contamination before oven application.
- Substitute regular soy sauce with tamari directly if managing a gluten intolerance.
