About the Recipe
Indulge in the perfect fusion of tender miso-glazed salmon and refreshing zucchini noodles with our Miso Salmon and Zucchini Noodles dish. This mouthwatering combo not only satisfies your palate, but also provides you with high-quality protein and is low in carbs, making it an excellent choice for muscle building. Enjoy a guilt-free and nourishing masterpiece that fuels your body and delights your taste buds.
Ingredients
For the Salmon
2 salmon fillets, 4.5 oz. (130g) each
2 tbsp. miso paste
2 tbsp. honey
¼ cup (60ml) tamari, or soy sauceÂ
2 tbsp. ginger, grated
2 tbsp. apple cider vinegar
1 tbsp. sesame oil
2 tsp. sesame seeds
For the Noodles
14 oz. (400g) zucchini noodles
6 radishes, sliced
2 tsp. sesame oil
2 tsp. ginger, grated
1 tsp. honey
2 tbsp. soy sauce
juice of 1 lime
Preparation
Step 1
Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 minutes.Â
Step 2
In the meantime, place the zucchini noodles and sliced radish in a bowl. Mix all the ingredients for the dressing and pour over the salad. Mix well and refrigerate.
Step 3
Preheat oven to 350°F (180°C).
Step 4
Place the salmon in an oven safe dish and pour some of the marinade over it. Bake for 12 minutes and then turn the broiler on for about 2-3 minutes to brown the top. Check often to avoid burning.
Step 5
Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve.Â