Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

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Guess what! I learned how to take vertical pictures….. ha. I figured out that you can take vertical pictures. Welcome to my food photography rebirth! 

There’s something about sesame oil and soy sauce that screams Sunday to me. I think it’s all of those years placing takeout orders, avoiding cooking in an attempt to savor the last lazy minutes of the weekend, on the couch. So far, I’ve posted up a lo-mein and vegetable pad thai, but none of them were extra low-calorie (although much healthier than the real deals!)

Today, I offer you a noodle dish that’s healthy, yummy, and low-calorie! Plop down, grab some chopsticks, flick over to True Blood or whatever you fancy, and enjoy this noodle bowl…. don’t think about Monday.

This dish is comfortingly broth-y and is flavored with soy sauce, ginger, garlic and sesame oil. It’s meant to be slurped up at the end! The salmon brings in some omega-3 rich protein, while the bok choy sneaks in more healthy greens. Ginger is pretty powerful – it alleviates gastrointestinal stress and motion sickness! 

Nutritional Data*

Calories: 301.5
Carbs: 15.85 g
Fat: 14.8 g
Protein: 16.98 g

*This is a rough estimate, based on Caloriecount.com.

Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

Yields 1

3 minPrep Time

25 minCook Time

28 minTotal Time

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Ingredients

  • 1.5 zucchinis, peeled, Blade C
  • 2 oz salmon, skinless
  • pepper to taste
  • 1/2 tbsp canola oil
  • 4 stalks bok choy
  • 1 small clove of garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 cup, vegetable broth
  • 1/4 cup chopped scallions

Instructions

  1. Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.
  2. Put a large skillet on medium-high heat and add in a the canola oil.
  3. Once oil is heated, add in garlic. Cook for 30 seconds and then add in minced ginger. Stir for 1 minute.
  4. Cut the white stems off the bok choy, cut into 4 inch pieces and add it to the skillet, season with salt and pepper and stir around so that bok choy is coated in mixture. Stir for about 2 minutes or until bok choy begins to wilt.
  5. Add in sesame oil, vegetable broth and soy sauce and stir for 1 minute.
  6. Add in zucchini noodles, season with salt and pepper, and let cook uncovered for about 3-5 minutes or until liquid boils for 1 minute and zucchini noodles soften and are cooked. Right before the noodles are done, mix in the scallions.
  7. Pour the noodle mixture into a large bowl and sprinkle with half of the green onions. Mix to combine.
  8. Pour noodle mixture into a bowl, top with piece of salmon and garnish with remaining green onions.
http://inspiralized.com/skinny-sunday-garlic-ginger-zucchini-noodle-bowl-with-salmon-and-bok-choy/

Instructions with Pictures

Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.

Put a large skillet on medium-high heat and add in a the canola oil and season with salt and pepper.

Once oil is heated, add in garlic. Cook for 30 seconds and then add in minced ginger. Stir for 1 minute.

Cut the white stems off the bok choy and add it to the skillet and stir around so that bok choy is coated in mixture. Stir for about 2 minutes or until bok choy begins to wilt.

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Add in sesame oil, vegetable broth and soy sauce and cook for 1 minute.

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Add in zucchini noodles, season with salt and pepper, and let cook uncovered for about 3-5 minutes or until liquid boils for 1 minute and zucchini noodles soften and are cooked. Right before the noodles are done, mix in the scallions.

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Pour noodle mixture into a bowl, top with piece of salmon and garnish with remaining green onions.

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Comments

  1. LOVE this recipe- I gotta try this! I love salmon and the ginger garlic broth with bok choy seems fantastic.

  2. Laura Corvette :

    OMG! I made this soup a few days ago and it was to die for! Thanks for all these wonderful recipes!! I LOVE making zucchini spaghetti and now I have tons of great ideas!

  3. Looks divine! Going to the store for ingredients right after the gym! Only, you don’t say on the recipe list, how much sesame oil you use, but I’m gonna guess 1/2 teaspoon?

  4. OK, I’ve now made this dish several times, but I changed it up this time since I have the flu, sad face. I skipped the salmon (since fish and flu do NOT go together) and added a breast of shredded chicken that I baked with Mrs. Braggs as a marinade, and I used low sodium chicken broth and doubled the recipe (since the flu is usually two days) and added more ginger (since tummy is sour and ginger calms upset tummies), and it is marvelous. So far, I think I’ve bragged about the Spiralizer and your site at least a dozen times? You are great. Thank you, Ali, for all these great recipes.

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