We’re back with another re-photographed, revamped recipe from the good ‘ole days!
This zucchini noodle bowl is made with so many immunity boosting ingredients, it’s an ideal meal for when you’ve been sick and need to refuel, need an extra boost, or just want something delicious for dinner!
There are plenty of healthy fats (omega-3s!) in salmon and the garlic and ginger will boost up that immune system! The bok choy is a healthy dose of greens and the zucchini, of course, is full of metabolism boosting folates.
The broth is one of those broths you can’t help but slurp up at the end – so consider yourselves warned!
This recipe was originally posted in August of 2013, and I’m revamping it today with these gorgeous new photos by my girl Sarah over at Broma Bakery.
Today, Lu and I come back from Bermuda, on a trip with ALOHA. There will be a recap post on Wednesday, so stay tuned for that, but in the meantime, you can follow along on Instagram.
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy
- 1 medium zucchini peeled, Blade C, noodles trimmed
- 3-4 oz salmon skinless
- salt and pepper
- 1/2 tablespoon sesame oil
- 1 bunch baby bok choy ends trimmed
- 1 small clove of garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon soy sauce
- 1 cup vegetable broth
- 1/4 cup chopped scallions
- Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.
- Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger, cooking for 1 minute or until fragrant. Add the bok choy, season with salt and pepper and cook for 3-5 minutes or until mostly wilted. Add in vegetable broth and soy sauce and stir for 1 minute.
- Add in zucchini noodles, 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 half of the scallions.
- Pour the noodle mixture into a large bowl. Top with the piece of salmon. Garnish with remaining scallions.