One of the best parts of food blogging is discovering and trying ingredients that you would have never used before. That ingredient today is… coconut aminos! Well, I tried it for the first time when creating this Beef Noodle Soup. Originally, when writing the recipe, I used soy sauce. However, this recipe was designed for a Paleo audience, so I did my research, discovered liquid aminos and then coconut aminos and redid the ingredient list.
Coconut aminos tastes very similarly to soy sauce. It has a slight after taste, but aside from that, you can barely tell the difference. Today, I marinaded salmon in the coconut aminos for a colorful and flavorful bowl of spiralized veggies.
Coconut Aminos (and the sauce in general) is pretty salty. I mixed a bit of water to dilute it and that did the trick! I used a small amount, along with sesame oil, to marinade the salmon before I popped it in the oven. The flavors really baked into the salmon and then complemented the ginger and garlic of the zucchini and carrot noodles. The eggs give the dish color and a warm, soft texture.
The shiitake and oyster mushrooms create a savory fragrance and bring out the flavors in the fish. Plus, they’re beneficial for your immune system, pack a hearty amount of iron and B vitamins, are sustainably grown and potentially help fight against cardiovascular disease.
Now, if only I could get my boyfriend to eat mushrooms. He hates them!
Ginger Garlic Salmon Carrot & Zucchini Noodle Bowl with Shiitake & Oyster Mushrooms
- 1 carrot peeled, Blade C (at least 1.5" in diameter)
- 1 large salmon filet cut into 1" cubes
- 2 tbsp coconut aminos
- 1 tbsp water
- 1 tbsp sesame oil
- 2 eggs beaten
- 1 tbsp olive oil
- 1/4 tsp freshly minced ginger
- 1 tsp minced garlic
- 3/4 cup shiitake mushrooms stems removed
- 1/2 cup oyster mushrooms stems removed
- pepper to taste
- 2 medium zucchinis Blade C
- Preheat the oven to 400 degrees. In a bowl, add the coconut aminos, salmon, and sesame oil. Let sit for 5 minutes to marinade and then place on a baking tray and bake for 10-15 minutes or until salmon is baked through. Set aside, once done.
- While the salmon is marinading, place a medium skillet over medium-low heat and coat with cooking spray. Add in the egg and scramble. Set aside.
- Boil a medium saucepan half-way full with water. Once boiling, add in the carrot noodles. Cook for about 3 minutes or until noodles soften. Set aside.
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and ginger. Let cook for 30 seconds and then add in the mushrooms. Season with pepper and cook for 5 minutes or until mushrooms have mainly wilted.
- Add in the zucchini and carrot noodles. Toss and cook about 3 minutes or until zucchini noodles have softened.
- Fold in the salmon and eggs, toss to combine and top with salmon. Enjoy!