Soy-Ginger Salmon with Teriyaki Zucchini Noodle Stirfry
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Ingredients
3teaspoonsesame oil
1tablespoongrated ginger
1tablespoonsoy saucelow sodium
pepper
2 4oz pieces of salmon
1medium zucchini
1small white onion
1red bell pepper
2teaspoonscoconut oil
3cupschopped bok choy
¼cupteriyaki sauceor make homemade – see note below
2teaspoonssesame seeds
Homemade teriyaki sauce:
1/4cupsoy sauce
1tablespoonrice vinegar
1/2tablespoonfreshly grated ginger
1garlic clovepressed and minced
1tablespoonsesame oil
1tablespoonhoney
1/4cupfreshly squeezed orange juice
1teaspoonhot sauce or a pinch of red pepper flakes
Instructions
Preheat the oven to 425 degrees.
In a medium bowl, whisk together the sesame oil, ginger, soy sauce, and pepper. Add in the salmon and turn to coat. Let marinate for at least 20 minutes in the refrigerator.
While salmon marinates, prepare the vegetables. Spiralize the zucchinis, onion, and bell pepper.
Bake the salmon in the oven for 11-15 minutes, depending on the thickness of your salmon.
Meanwhile, heat the coconut oil in a large wok over medium-high heat. Once oil melts, add in the spiralized vegetables and toss well. Once vegetables are cooked and wilted, add in the teriyaki sauce and toss well.
Once salmon is done, flake with a fork and set aside.
Divide the stir fry onto two plates and top with flaked salmon and sesame seeds. Serve.
Recipe Notes
Per serving (1 out of 2) - Calories: 350, Fat: 16g, Saturated Fat: 6g, Carbs: 31g, Fiber: 6g, Sugars: 12g, Protein: 27g, Sodium: 2007mg