Miso Glazed Salmon With Sesame Ginger Zucchini Noodles

2
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"The miso glaze is smooth and silky, and is the perfect topper for spiralized zucchini with ginger and garlic."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (328.1 g)
  • Calories 352.3
  • Total Fat - 19.6 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 60.1 mg
  • Sodium - 143.8 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 10.7 g
  • Protein - 29.2 g
  • Calcium - 197.2 mg
  • Iron - 4.2 mg
  • Vitamin C - 31.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 425 degrees. Line a small baking sheet with parchment.

Step 2

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.

Step 3

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!

Step 4

Meanwhile, using a spiralizer, make the zucchini into spaghetti. Using a paper towel, squeeze the zucchini to remove all excess moisture.

Step 5

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.

Step 6

Serve noodles, placing fish on top. Garnish with the sliced green onion.

Tips & Variations


No special items needed.

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