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

By: Jim G

Jim G — Thu, 19 Nov 2015 11:44:05 +0000

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!

By: Melanie Zimmerman

Melanie Zimmerman — Thu, 20 Aug 2015 18:53:19 +0000

Ali- for crushed ginger do you just put ginger through a garlic press or do you buy “crushed ginger”?

By: Chaotic Neutral

Chaotic Neutral — Wed, 07 Jan 2015 17:28:37 +0000

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.

By: Kim Jones (@DesertDreamn)

Kim Jones (@DesertDreamn) — Wed, 07 Jan 2015 06:55:00 +0000

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.

By: Alissandra Maffucci

Alissandra Maffucci — Sun, 04 Jan 2015 16:40:45 +0000

In reply to Shelley. Thank you for giving it a try!

By: Shelley

Shelley — Sat, 03 Jan 2015 02:03:08 +0000

This was our first attempt at spiralizing. What a great introduction. It was delicious. Left our the jalapeño and added mushrooms.

By: Anna

Anna — Fri, 24 Oct 2014 00:34:22 +0000

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!

By: KalynsKitchen

KalynsKitchen — Wed, 01 Oct 2014 15:18:09 +0000

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!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 29 Sep 2014 11:52:19 +0000

In reply to melodi. Thanks so much, I'm so happy you liked it!

By: melodi

melodi — Sun, 28 Sep 2014 23:45:10 +0000

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!!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 25 Sep 2014 12:46:35 +0000

In reply to vicki munn. There's a full post about this on my How To page!

By: vicki munn

vicki munn — Wed, 24 Sep 2014 19:25:22 +0000

Can I freeze the zuchinni noodles? I want to share them with my daughter who has crohn’s.

By: Anonymous

Anonymous — Wed, 24 Sep 2014 11:03:49 +0000

Trying this tonight! Looks yummy.

By: Laura (Blogging Over Thyme)

Laura (Blogging Over Thyme) — Wed, 24 Sep 2014 00:58:20 +0000

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).

By: Megan

Megan — Tue, 23 Sep 2014 15:52:06 +0000

OMG This looks so good! A perfect first day of autumn meal.