Prep Time: 1 hour, 40 minutes |
Servings: 4 |
Ingredients
| • 1 ¼ lb. salmon fillets |
| • 1 ½ tsp water |
| • 1 tbsp chili paste |
| • 2 garlic cloves, minced |
| • 3 tbsp freshly squeezed lime juice |
| • 1 ½ tbsp honey |
| • 1 ½ ginger, grated |
| • 4 large cucumbers, peeled and spiralized |
| • 5 tbsp low sodium soy sauce |
| • 1 tbsp Sriracha OR comparable chili sauce |
| • 2 tsp sesame oil |
| • OPTIONAL – 1 tsp honey* |
| • OPTIONAL – cilantro, green onions or chives, chopped** |
| • OPTIONAL – 1 small bag of spinach leaves** |
Instructions: Salmon
1. In a medium bowl, whisk honey, chili paste, lime juice, Sriracha, 3 tablespoons soy sauce, 1 teaspoon ginger, 1 minced garlic clove and 1 teaspoon sesame oil until well combined.
2. Place salmon and combined ingredients into a large plastic bag to marinate, then refrigerate for 1 hour.
3. Preheat oven to 400°F.
4. Place salmon on a foil-lined baking sheet and bake for 15 to 20 minutes, or until salmon flakes easily with a fork.
Instructions: Cucumber Salad
1. Prepare the cucumber noodle salad using a spiralizer or vegetable peeler.
2. In a large bowl, whisk together 1 minced garlic clove, ½ teaspoon ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce and 1 ½ teaspoons water.*
3. Add cucumber noodles and stir to evenly coat the noodles; cover and place in fridge until ready to serve with salmon.
4. When salmon is done, place salmon on top of noodles,** and serve.***
Variations
*Whisk together an additional 1 tsp of honey along with the garlic, ginger, sesame oil, soy sauce and water for added sweetness.
**Place noodles on small bed of raw spinach for extra fiber.
***Top salmon and cucumber salad with bits of cilantro, chopped green onions or chives for added flavor.
