Teriyaki-Ginger Salmon with Sesame Zucchini Noodles

by Anne Bennett on April 13, 2016

teriyaki-ginger salmon

Photo courtesy of Inspiralized.com

If you haven’t been introduced to the spiralizer yet, you’re in for a treat. It’s the newest trend in healthy eating. You know spiralizing has hit pay dirt when Houlihans adds a spiralized section to their menu.

The craze went mainstream when Ali Maffucci began posting recipes on her website, Inspiralized.com, where I found this recipe. What are spiralizers? They’re nifty devices that turn vegetables like zucchini into long noodles that can be used in place of pasta.

At first I hesitated to buy one, but after hearing their praises sung at Weight Watcher meetings, I headed to Sur La Table, where they sell two models made by Oxo Good Grips. One is hand-held and small, the other a larger table-top version. The salesman said that they’ve been flying out the door. The morning after the hand-held version was featured on the Today Show, people were lined up outside the store before they opened. I opted for the tabletop version because it requires less effort from my aging hands.

What a revelation! Zoodles (aka zucchini noodles) are delicious and dare I say, even fun to slurp up, especially since these are noodles with very few calories! You can spiralize all kinds of vegetables, but in the meantime, this recipe for teriyaki salmon is a great introduction. It’s easy, quick and super-healthy. If you can find One Bite Teriyaki Sauce, made in Kansas City, go for it. It’s the best!

One Bite Teriyaki–Made in Kansas City & sold at our local Whole Foods.

1/4 cup low-sodium teriyaki sauce*
6 oz. salmon filet, skinless
2 medium zucchini
1 Tbsp. sesame oil
2 garlic cloves, minced
2 tsp. fresh ginger, minced
2 Tbsp. diced scallions
large pinch red pepper flakes
4 oz. snow peas
Low-sodium soy sauce

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper to make clean-up easier.

Place teriyaki sauce in shallow dish or zip-lock bag and add salmon. Refrigerate for 15 minutes. While salmon marinates, spiralize zucchini into noodles and set aside. Mix together remaining ingredients.

Remove salmon from marinade and place on baking sheet. Drizzle with 1 Tbsp. teriyaki sauce and bake salmon for 15 minutes or until fish flakes easily with a fork.

When salmon has roasted for 10 minutes, heat a large nonstick skillet over medium heat and add the sesame oil. Add the garlic, ginger, scallions and red pepper flakes and cook for 30 seconds. Add the zucchini noodles and the snap peas and cook for 3 to 5 minutes. Add a splash of low-sodium soy sauce to taste.

To serve, plate the zucchini noodles and snow peas and top each serving with half the salmon.

Serves 2
WW SmartPoints per serving: 11

*One Bite Teriyaki Sauce is made in Kansas City and is low-sodium and delicious. Our local Whole Foods carries One Bite products. You can also use another bottled teriyaki sauce or this recipe:

1/4 cup low-sodium soy sauce
1 Tbsp. rice vinegar
1/2 tsp. freshly grated ginger
2 small garlic cloves, minced
1 Tbsp. sesame oil
1 Tbsp. honey
1/2 tsp. Sriracha sauce
1/4 cup diced scallions

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