Miso Salmon With Zucchini Noodles
Savor this flavorful Miso Salmon served over fresh zucchini noodles for a nutrient-packed meal. Rich in omega-3s from salmon and gut-friendly probiotics from fermented miso paste, this dish supports both heart and digestive health. The addition of ginger and low-carb zucchini noodles further enhances its anti-inflammatory and high-fiber benefits.
Avg. Recipe Cost (US)
$12.00
Avg. Recipe Cost (UK)
£8.60
Nutritional Information (approx)
- Calories: 550 kcal
- Protein: 20 g
- Fats: 30 g
- Carbs: 50 g
- Fibre: 5 g
Tags
Gluten Free Low Carb Dinner
Ingredients
- salmon - salmon fillets - 2 (4.5 oz./130g each)
- salmon - miso paste - 2 tbsp.
- salmon - honey - 2 tbsp.
- salmon - tamari or soy sauce - ¼ cup (60ml)
- salmon - ginger - 2 tbsp. (grated)
- salmon - apple cider vinegar - 2 tbsp.
- salmon - sesame oil - 1 tbsp.
- salmon - sesame seeds - 2 tsp.
- noodles - zucchini noodles - 14 oz. (400g)
- noodles - radishes - 6 (sliced)
- noodles - sesame oil - 2 tsp.
- noodles - ginger - 2 tsp. (grated)
Preparation Instructions
- 1. Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 minutes.
- 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.
- 3. Preheat oven to 350°F (180°C).
- 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.
- 5. Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve.