Teriyaki-Ginger Salmon With Sesame Zoodles Recipe

Name: Teriyaki-Ginger Salmon With Sesame Zoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the teriyaki marinade; 2 4-6 ounce salmon filets (skinless if possible); 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1/2 teaspoon grated ginger; 2 small garlic cloves, pressed and minced; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon Sriracha/hot sauce (be generous here if you like spice!); 1/4 cup diced scallions; For the zoodles; 2 medium zucchinis; 1 tablespoon sesame oil; 2 garlic cloves, finely minced; 2 teaspoons minced ginger; 2 tablespoons diced scallions (plus more for garnish, if desired); Pinch of red pepper flakes; 4 ounces snow peas (can use more)

Servings: persons

For the teriyaki marinade
2 4-6 ounce salmon filets (skinless if possible)
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon grated ginger
2 small garlic cloves, pressed and minced
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon Sriracha/hot sauce (be generous here if you like spice!)
1/4 cup diced scallions
For the zoodles
2 medium zucchinis
1 tablespoon sesame oil
2 garlic cloves, finely minced
2 teaspoons minced ginger
2 tablespoons diced scallions (plus more for garnish, if desired)
Pinch of red pepper flakes
4 ounces snow peas (can use more)

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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the teriyaki marinade, 2 4-6 ounce salmon filets (skinless if possible), 1/4 cup soy sauce, 1 tablespoon rice vinegar, and more.

Yes, Teriyaki-Ginger Salmon With Sesame Zoodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki-Ginger Salmon With Sesame Zoodles

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