
𝐒𝐞𝐫𝐯𝐞𝐬: 𝟐
Prep: 20 mins
Cook: 15 mins
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
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
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.
𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐩𝐞𝐫 𝐬𝐞𝐫𝐯𝐢𝐧𝐠:
496 kcal
30g Fats
27g Carbs
29g Protein