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.
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!
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.
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
- 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.