Ingredients:
- 3 large zucchini, trimmed
- 4 (200g each) skinless salmon fillets
- 3 tbsp reduced sugar oyster sauce
- 2 tbsp honey
- 1 tbsp coconut aminos
- 2 tbsp coconut oil
- 4 garlic cloves, finely chopped
- 1 red capsicum, deseeded, thinly sliced
- 200g broccolini, sliced
- Baby herbs, to serve (optional)
- Marinade
- 60ml (1/4 cup) mirin
- 60ml (1/4 cup) coconut aminos
- 2 tbsp brown sugar
- 2 tbsp white miso paste
Method:
- Use a mandolin with a julienne attachment to slice the zucchini into 3mm-thick noodles. Alternatively, cut zucchini lengthways into 3mm-thick slices, then cut into thin strips. Set aside.
- For the marinade, whisk the mirin, coconut aminos, sugar and miso paste in a large bowl. Add salmon and toss to coat.
- Preheat a non-stick frying pan on medium. Drain excess marinade from salmon. Reserve remaining marinade. Cook salmon for 2-3 minutes each side or until charred and the fish flakes when tested with a fork. Flake salmon.
- Meanwhile, place reserved marinade in a small saucepan over medium heat. Bring to a simmer. Simmer for 2 minutes. Keep warm.
- Whisk together the oyster sauce, honey and coconut aminos in a bowl. Heat the coconut oil in a wok over high heat. Add the garlic, capsicum and broccolini and stir-fry for 2 minutes.
- Add zucchini noodles and oyster sauce mixture. Stir-fry for 2 minutes until the zucchini is tender crisp. Divide the zucchini noodle mixture among serving plates. Top with the salmon. Drizzle with the warm marinade. Serve with baby herbs, if using.
Source: https://www.taste.com.au/recipes/miso-salmon-zucchini-noodles/41f394b9-b96b-400e-8c55-698ba86c0c80
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