To my spiralizer
I am dearly devoted, in fact, it is accurate to say that in my household (who
am I kidding? Bite-sized apartment), zucchini noodles, affectionately monikered
zoodles, are the preferred choice for role of tomato sauce underbelly. There’s
no denying that the complementary tastes of thin, earthy zucchini strips and
tangy, acidic tomatoes just rocks; admittedly, for a long time I was very
content with this Christmas-colored combo. But recently, I got the itch to take
my zoodles someplace new. So I journeyed my zoolding home base from Italy to
Japan—swapping rice noodles/regular rice for our beloved verdant ribbons in
this Teriyaki-Ginger Salmon with Sesame Zoodles recipe.
My travels did
not disappoint. First of all, let me point out that while the draw of this
recipe is obviously the creative addition of zucchini for a healthier teriyaki,
it’s the teriyaki glaze and salmon prep that are the true all-stars. The
teriyaki glaze is delightful, rich and caramelized without being saccharine
sweet. I urge you to double the glaze
and cook the excess alongside the salmon, so when it pools, bubbling and fragrant,
at the bottom of the pan, you can pour evenly over each bowl of zoodles for maximum
sopping power.
As for the
salmon, the finished product simply melts in your mouth. Has this become my go-to recipe for salmon teriyaki, whether zoodles are involved or not? You bet. Marinating overnight
really helps to saturate each piece of fish, so while the top surface finishes
glazed and thickened, the flavors still permeate from every side. The sauce, salmon, and crunchy snow peas are
so delicious, in fact, that the zucchini is relegated to the shadows, a mere
green-hued vessel for soaking up sauce.
Which, if you
think about it, is the truest form of any of these carbs—the accessory behind
the standout elements of the dish. In this way, the zoodles do their job
perfectly: relinquishing unwanted carbs while maintaining fullest flavor,
allowing you to guiltlessly enjoy a good ol’ bowl of salmon teriyaki.
Teriyaki-Ginger
Salmon with Sesame Zoodles (adapted from Inspiralized)
Serves 2
Ingredients
For the teriyaki
marinade:
¼ cup soy sauce
(or coconut aminos/tamari)
1 tbsp rice
vinegar
½ tsp freshly
grated ginger
2 small garlic
cloves, pressed and minced
1 tbsp sesame oil
1 tbsp honey
1 tsp
Sriracha/hot sauce (be generous here if you like spice!)
¼ cup diced
scallions
For the salmon:
2 4-6 ounce
salmon filets (skinless if possible)
For the zoodles:
2 medium
zucchinis
1 tbsp sesame
oil
2 garlic cloves,
finely minced
2 tsp minced
ginger
2 tbsp diced
scallions (plus more for garnish, if desired)
Pinch of red
pepper flakes
4 oz snow peas
(can use more)
Optional
garnish: toasted sesame seeds, minced scallions
Directions:
1. Preheat oven to
425 degrees. Line a baking sheet with parchment paper or foil.
2. Whisk together
all teriyaki marinade ingredients in a large zip-lock plastic bag. Add
salmon, shake lightly to coat. Place in refrigerator for at least 15
minutes, preferably many hours or overnight.
3. While salmon
marinates, spiralize your zucchini and set aside in the refrigerator.
4. Remove salmon
from plastic bag and place on prepared parchment paper/foil. Pour entire marinade over
fish. Bake the salmon for 15 minutes, or until fish flakes easily with a fork.
5. After the salmon
has been roasting for 10 minutes, place a large skillet over medium heat and
add sesame oil. Once oil heats, add garlic, ginger, scallions, and red pepper
flakes. Cook for 30 seconds (or until fragrant), add snap peas and zoodles. Cook
for 3-5 minutes or until noodles soften to your preference.
6. Plate each
portion of zoodles, followed by a salmon filet. Distributing evenly among servings, top with remaining cooked marinade, a
sprinkle of sesame seeds, and a few minced raw scallions.
