Zoodles. Even the word makes me giggle.
But since we live in the most ridiculous timeline, I’ll allow it. You can make them at home or buy them in the produce or freezer sections at your grocery store. Put together with some marinate salmon, and they become almost magical.
Miso-Ginger Salmon with Zoodles & Broccoli
- 1/4 cup seasoned rice vinegar or white wine vinegar
- 1/4 cup white miso paste
- 3 T coconut sugar
- 4 T cup reduced-sodium tamari
- 3 T sesame oil
- 2 tablespoons peeled and grated fresh ginger
- 2 medium green onions, thinly sliced (white and light green parts only)
- 4 salmon filets
- Package of zoodles (we used butternut squash)
- 3-4 cups fresh broccoli, chopped
- Toasted sesame seeds, if desired
Combine the first 7 ingredients in a medium bowl. Reserve half in the refrigerator, and marinate the filets in the other half overnight in the fridge.
Heat a skillet to medium heat and add the zoodles. If frozen, throw in the broccoli and place the skillet lid on top to let the vegetables lightly steam. If raw, lightly coat with cooking spray and stir occasionally while cooking.
Heat the oven to broil. Cover a baking sheet with foil, and place the salmon on the pan, skin-side down. Broil until cooked through, but not overcooked. Trust me, you’ll know. Remove from oven and let cool slightly.
Add the reserved marinade to the zoodles and broccoli, to taste. Cook until the liquid is mostly absorbed, and plate. Top with salmon, and if you like, toasted sesame seeds.