Sesame Salmon with Spiralized Slaw
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 2
- 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
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.