𝐒𝐞𝐫𝐯𝐞𝐬: 𝟐⁣⁣⁠
Prep: 20 mins⁣⁣⁠
Cook: 15 mins⁣⁣⁠
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𝗪𝐇𝐀𝐓 𝐘𝐎𝐔 𝐍𝐄𝐄𝐃⁣⁣⁠
For the Salmon:⁣⁣⁠
* 2 salmon fillets, 4.5 oz. (130g) each⁣⁣⁠
* 2 tbsp. miso paste⁣⁣⁠
* 2 tbsp. honey⁣⁣⁠
* ¼ cup (60ml) tamari, or soy sauce ⁣⁣⁠
* 2 tbsp. ginger, grated⁣⁣⁠
* 2 tbsp. apple cider vinegar⁣⁣⁠
* 1 tbsp. sesame oil⁣⁣⁠
* 2 tsp. sesame seeds⁣⁣⁠
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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⁣⁣⁠
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𝗪𝐇𝐀𝐓 𝐘𝐎𝐔 𝐍𝐄𝐄𝐃 𝐓𝐎 𝐃𝐎 ⁣⁣⁠
Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 mins. ⁣⁣⁠ ⁣⁣⁠
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 until serving. ⁣⁣⁠ ⁣⁣⁠
Preheat oven to 350F (180C).⁣⁣⁠ ⁣⁣⁠
Place the salmon in an oven proof dish and pour some of the marinade over it. Bake for 12 mins and then turn the broiler on for about 2-3 mins to brown the top. Check often to avoid burning.⁣⁣⁠ ⁣⁣⁠
Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve. ⁣⁣⁠
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𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐩𝐞𝐫 𝐬𝐞𝐫𝐯𝐢𝐧𝐠:⁣⁣⁠
496 kcal ⁣⁣⁠
30g Fats⁣⁣⁠
27g Carbs ⁣⁣⁠
29g Protein