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Soy-Ginger Salmon with Teriyaki Zucchini Noodle Stirfry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 teaspoon sesame oil
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce low sodium
  • pepper
  • 2 4oz pieces of salmon
  • 1 medium zucchini
  • 1 small white onion
  • 1 red bell pepper
  • 2 teaspoons coconut oil
  • 3 cups chopped bok choy
  • ¼ cup teriyaki sauce or make homemade – see note below
  • 2 teaspoons sesame seeds
  • Homemade teriyaki sauce:
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon freshly grated ginger
  • 1 garlic clove pressed and minced
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon hot 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