September 02, 2016
Dinner, Main Dish, Fish,
Salmon, Vegetables, Garlic, Japanese, Easy/Beginner Cooking, Quick Meals, Broil, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Zucchini more
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"The miso glaze is smooth and silky, and is the perfect topper for spiralized zucchini with ginger and garlic."
Preheat the oven to 425 degrees. Line a small baking sheet with parchment.
In a small saucepan, whisk together the miso, brown sugar, vinegar and water. Bring to a boil and reduce to a simmer. Simmer for 2 minutes, until the brown sugar dissolves completely.
Place the salmon fillets on the baking pan. Season with salt and pepper. Brush evenly with miso mixture. Bake for 8-10 minutes. Turn the heat up to the broil setting and broil until top has blackened slightly, about 5 more minutes. It burns easily, so keep an eye on it!
Meanwhile, using a spiralizer, make the zucchini into spaghetti. Using a paper towel, squeeze the zucchini to remove all excess moisture.
Heat a medium skillet to a medium-high heat. Add sesame oil, garlic and ginger and cook until softened, about 1-2 minutes. Add the zucchini noodles, and cook until wilted, about 2-3 minutes. Season with salt and pepper.
Serve noodles, placing fish on top. Garnish with the sliced green onion.
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