I’m posting later than usual today. Thus, I’m going to make this post short and sweet.
Sometimes, I just want a side of zucchini noodles. I’ll cook a spiralized zucchini in olive oil, garlic and a bit of fresh lemon zest.
Zucchini noodles are the perfect side dish for any protein – salmon, chicken, steak or even a chickpea ragu.
This recipe came from the need for a side dish. I was baking a filet of salmon in a teriyaki glaze and needed something quick and easy to serve alongside it.
After debating between a quinoa pilaf and a corn succotash (so time consuming!), I grabbed a zucchini out of the fridge, spiralized it and cooked it with some sesame oil and leftover ginger, garlic and scallions from the teriyaki marinade and voila – a complete meal, in 5 minutes!
These zucchini noodles are simply flavored and complement the teriyaki flavors of the salmon well. Since the salmon and teriyaki have a distinct, strong flavor, the zucchini noodles are an ideal vehicle to carry the tastes and aromatics of the dish!
Long story short: when you don’t know what to serve with your summer grilled meats, toss together a zucchini noodle side dish!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
Teriyaki-Ginger Salmon with Sesame Zucchini Noodles
- For the teriyaki marinade:
- 2 tablespoons soy sauce or coconut aminos or tamari
- 1/2 tablespoon rice vinegar
- 1/4 teaspoon freshly grated ginger
- 1 small garlic clove pressed and minced
- 1/2 tablespoon sesame oil
- 1/2 tablespoon honey
- 1/4 teaspoon sriracha/hot sauce
- 2 tablespoons diced scallions
- For the salmon:
- 3 oz salmon filet skinless
- For the pasta:
- 1 medium zucchini
- 1/2 tablespoon sesame oil
- 1 garlic clove finely minced
- 1 teaspoon minced ginger
- 1 tablespoon diced scallions
- pinch of red pepper flakes
- 2 oz snow peas
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Whisk together all of the ingredients for the teriyaki marinade and add to a zip-lock plastic bag or shallow dish. Add in the salmon, shake lightly to coat (or, if using a dish, flip over until all sides are coated) and place in the refrigerator for 15 minutes.
- While salmon marinates, spiralize your zucchini with Blade C and set aside in the refrigerator. Prepare the rest of your ingredients.
- Remove the salmon from the marinade and place on the prepared parchment paper and drizzle over with 1 tablespoon of leftover marinade. Bake the salmon for 15 minutes or until fish flakes easily with a fork.
- After roasting the salmon for 10 minutes, place a large skillet over medium heat and add in the sesame oil. Once oil heats, add in the garlic, ginger, scallions and red pepper flakes. Let cook for 30 seconds or until fragrant and then add in the snap peas and zucchini noodles and cook for 3-5 minutes or until noodles soften to your preference.
- Plate the zucchini noodles and serve alongside the baked salmon.