Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

Yesterday was the most odd day. I woke up at 7:30am when Lu did and I could barely lift my head off the pillow. Usually, I get ready with Lu when he wakes up for work, but I just couldn’t pull myself out of bed.

So, I grabbed my laptop and laid in bed and posted yesterday’s recipe, and fell back asleep until about 12:30/1pm. I had no appetite, but I knew that a solid meal would help energize me, because I had a lot to accomplish.

I made a bowl of zucchini noodles with a miso broth, salmon seared with ginger and a jalapeno-scallion relish. Very random, but I wanted the health benefits of ginger, salmon and vegetables. Plus, if anything, when I’m sick, I want soup.

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

I wasn’t going to post this recipe, actually, because it was pretty simple. But delicious, of course.

But then, I saw all of your Instagram comments come in, asking me if I was going to post the recipe and tagging your friends. Obviously, I had to share the recipe!

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

The warmth and savoriness of the miso broth infuse the zucchini noodles as they boil together. This soup alone (just noodles and broth) is a delicious base for any type of noodle soup.

The salmon I seared in ginger for extra nutrients and help with my tummy ache (man, did it do the trick!) and the jalapeno-scallion relish adds a tangy, earthy taste, completing the dish.

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

Eating well is the magical remedy for any sickness, and while I’m bummed that I’ve been feeling under the weather, I’m happy it inspired today’s recipe.

What’s your favorite meal for those times when you’re feeling sick?

Nutritional Information & Recipe


Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2


  • For the salmon:
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon crushed ginger
  • 2 3 oz pieces of salmon skinless
  • For the soup:
  • 1-1.5 cups water
  • 1-1.5 cups low sodium vegetable broth
  • 1 tablespoon miso paste
  • 1 teaspoon soy sauce
  • 1 medium/large zucchinis Blade C, noodles trimmed
  • For the relish:
  • 1 tablespoon finely minced jalapeno seeds removed
  • 3 tablespoons diced scallions
  • 1 tablespoon lime juice


  • Place the jalapeno, scallions and lime juice in a bowl and set aside in the refrigerator.
  • Season both sides of the salmon pieces with salt and pepper. Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the crushed ginger, stir and add in the salmon. Cook for 3 minutes, flip over, and cook another 5 minutes or until salmon flakes easily with a fork.
  • While the salmon is cooking, place a medium saucepan over high heat, add in the vegetable stock and water, and bring to a boil. Once the soup is boiling, ladle out about 1/3 cup of the soup into a bowl. In that bowl, add the miso paste and whisk until it dissolves. Pour this miso broth back into the saucepan and lower the heat to a high simmer. Add the soy sauce, zucchini noodles and pepper to the soup. Let cook for 2-3 minutes or until zucchini noodles soften to al dente or your preference.
  • Ladle the soup into two bowls, add the seared salmon and top with jalapeno-green onion relish.

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles

Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Megan says:
OMG This looks so good! A perfect first day of autumn meal.
So creative! That's it, I think I have to add a spiralizer to my wedding registry...I know I would get so much use out of it! (In fact, I should probably just buy one NOW because wedding diet, ha).
Anonymous says:
Trying this tonight! Looks yummy.
vicki munn says:
Can I freeze the zuchinni noodles? I want to share them with my daughter who has crohn's.
There's a full post about this on my How To page!
melodi says:
Made this tonight and it was a huge hit!! Next time I will add another zucchini or two. The relish has nice sweet acidity that cuts really nice with the broth! One of my favorites from your site! Thank you!!
Thanks so much, I'm so happy you liked it!
Hi Ali, I love all the flavors in this dish. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!
Anna says:
This is SO good. I made it tonight with tofu in place of the salmon (followed same cooking directions thou) and it was delicious! I saved the other half of broth and relish to make it again :) Tomorrow I'm making your biryani with tofu!
Shelley says:
This was our first attempt at spiralizing. What a great introduction. It was delicious. Left our the jalapeño and added mushrooms.
Thank you for giving it a try!
This recipe is amazing. Flavor burst from the relish was super, was I surprised! The second Inspiralized recipe I tried - so excited to keep going! Filling and satisfying meal.
Chaotic Neutral says:
I just got a spiral slicer for Christmas, and I made this dish last night. My husband doesn't like zucchini, so the whole time I was preparing the meal he was flipping me ish about "noodles". (He didn't have long to trash talk, the whole dish came together in the blink of an eye.) HOWEVER: once we started eating, his eyes popped open, and with his mouth full of food he poked me and made a face and sound that conveyed the sentiment that this was indeed a mighty tasty dish. All the salmon here was skin-on, however it was easy enough to peel off after searing. Since I like my salmon rare, I only cooked it for about half the time suggested. Long story short: this is going on regular meal rotation.
Melanie Zimmerman says:
Ali- for crushed ginger do you just put ginger through a garlic press or do you buy "crushed ginger"?
Jim G says:
Just bought a spiralizer and this was my first recipe! Turned out really well, I'm inspired now to try other ramen variations using courgette noodles!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you