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Sesame Salmon with Spiralized Slaw

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • For the salmon and slaw:
  • 2 3-4oz pieces skinless, boneless salmon
  • 1 large zucchini Blade D, noodles trimmed
  • 1 large carrot Blade D, noodles trimmed
  • 1 red bell pepper Blade A, noodles trimmed
  • 2 tablespoons chopped cilantro
  • For the dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove pressed and minced
  • 1 teaspoon sriracha or similar hot sauce
  • 1 teaspoon sesame seeds + more for garnish
  • 2 tablespoons tahini

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together all of the ingredients for the dressing, except for the sesame seeds and tahini. Remove 2 tablespoons of the dressing and pour over the salmon pieces. Bake the salmon for 15-20 minutes or until cooked to your preference (15 minutes for medium-rare, 20 minutes for well done.)
  • Meanwhile, add in the tahini and sesame seeds to the bowl with the leftover dressing and add in the spiralized veggies and cilantro and toss together well.
  • When salmon is ready, divide the slaw among plates and top with the cooked salmon. Garnish the salmon with sesame seeds and serve immediately.