Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

gluten freeseafood

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!

Garlic Ginger Zucchini Noodle Bowl with Salmon

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.

Garlic Ginger Zucchini Noodle Bowl with Salmon

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9Β 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

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.
  2. 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.
  3. 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.
  4. Pour the noodle mixture into a large bowl. Top with the piece of salmon. Garnish with remaining scallions.

Notes

Per serving (1 out of 1) - Calories: 376, Fat: 12g, Saturated Fat: 2g, Carbs: 25g, Fiber: 8g, Sugars: 12g, Protein: 46g, Sodium: 1969mg

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Garlic Ginger Zucchini Noodle Bowl with Salmon

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Leave a Comment

20 comments

LOVE this recipe- I gotta try this! I love salmon and the ginger garlic broth with bok choy seems fantastic.
Thanks Mallory - it's definitely a feel-good recipe and totally easy. Thanks for following!
Laura Corvette says:
OMG! I made this soup a few days ago and it was to die for! Thanks for all these wonderful recipes!! I LOVE making zucchini spaghetti and now I have tons of great ideas!
I'm so happy you made this! It's one of my go-to favorites. Thank you so much, it means a lot!
Ann says:
This sounds delicious. Where does all that sodium come from? I know I can replace soy sauce with low sodium, but still seems very high. Thanks. Love your site.
Nat says:
Looks divine! Going to the store for ingredients right after the gym! Only, you don't say on the recipe list, how much sesame oil you use, but I'm gonna guess 1/2 teaspoon?
2 tsp, nat! I hope that helps - this is one of my all-time favorite dishes, I'm glad you're trying it!
Nat says:
Oh, good to know. It came out divine. I did, however, throw in some crushed red pepper flake and more broth to make it more soupy. It was so good!
Nat says:
OK, I've now made this dish several times, but I changed it up this time since I have the flu, sad face. I skipped the salmon (since fish and flu do NOT go together) and added a breast of shredded chicken that I baked with Mrs. Braggs as a marinade, and I used low sodium chicken broth and doubled the recipe (since the flu is usually two days) and added more ginger (since tummy is sour and ginger calms upset tummies), and it is marvelous. So far, I think I've bragged about the Spiralizer and your site at least a dozen times? You are great. Thank you, Ali, for all these great recipes.
That sounds delicious! Keep the comments coming, I love it! Thanks for the kind words :)
Sylvia says:
Is that carb count correct? Is it for one serving or the whole recipe. I want to try it but the carb count is soooo high.
Angela says:
I'll definitely have to try this. I'm working hard to add more salmon in my diet, and I love that this is a single serving - so many soup recipes make 4-6 servings and then I'm stuck with a ton of leftovers.
Carin says:
I love this recipe! I added a little miso as well for extra umami!
Kristime says:
Soooooooo gooooooood.I made it with kettle & fire mushroom chicken bone broth because that's what I had on hand and it was amazing!
Angela says:
What makes the sodium so high?
Anonymous says:
I think the calories and protein should be a bit lower - 249 for calories and 24g of protein. Just from a double check!

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