Oriental salmon zucchini noodle bowls


Dinner tonight April 30, 2015
If you love salmon , you'll love this dish, very easy to make and healthy too.
6 servings

½ cup brown rice, uncooked*
  • 6 x 5-6 oz salmon fillets (we like with crispy skin)
  • 5 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 small garlic clove, crushed
  • 3 large zucchini
  • 3 cups snap peas
  • 1 tablespoon + 1 tsp sesame oil
  • 2 tablespoons water
  • 2 - 3 handfuls baby spinach
  • ½ tablespoon sesame seeds
  • 3 green onion sprigs, chopped

1) Cook rice as per package directions (if using) and set aside.

In a shallow dish, mix 3 tbsp soy sauce, 2 tbsp rice vinegar and garlic. Add salmon and turn fillets a few times to coat leaving flesh side down to marinate for 10 minutes or so. In the meanwhile, make zucchini noodles using a spiralizer and coarsely chop snap peas.

Preheat large non-stick skillet (I now use ceramic Ozeri) on medium heat and spread to coat 1 tsp sesame oil. Add salmon in batches (discard marinade) and cook for 4 - 5 minutes or until golden crispy on each side. Transfer onto platter and set aside.

To the same skillet, add water, remaining sesame seed oil and snap peas. Cook for a few minutes until cooked but still crispy, stirring once. Add zucchini noodles, rice (if using), remaining soy sauce and rice vinegar, and spinach. Stir and remove from heat. To serve, place zucchini noodles in a bowl with salmon on top, sprinkle with sesame seeds, green onions and serve hot.

Notes: *Skip for a lighter dish.

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