We are really enjoying the spiralizer I posted about earlier. I am not completely on board with Paleo diets considering my whole grain obsession, but I do love that this little gadget gets some extra vegetables in our diet. The kids love slurping the “noodles,” and Jude especially loves when I leave the pieces super long after running the zucchini through the spiralizer.
This recipe is loosely inspired by one I found here. I just changed it a bit to suit our preferences, and I simplified the prep a little.
Before you begin, mix the sauce:
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon of honey
Now get out your other ingredients:
- 2-3 smallish salmon fillets (Our kids usually split one.)
- 1 cup broccoli (fresh or frozen is fine, just cook longer if frozen)
- 1 sliced red onion
- 4 cloves garlic
- 2-3 spiralized zucchini
Next I added a little oil to a large skillet and threw in my frozen broccoli. Cook until the broccoli is warm (5-8 minutes or so) and add your sliced red onion and 4 cloves of garlic. Continue stirring and cook until the onion is soft (another 5 minutes or so).
While all of that is getting started, place your salmon fillets in a separate lightly oiled skillet. Spoon out about a tablespoon of your sauce on each salmon fillet. Cook a few minutes, flip, and repeat the spoonful of sauce on the second side. I do about 4 minutes per side to get mine pretty fully cooked. But you could do 2-3 minutes for something a little closer to rare or seared salmon.
Once the salmon is cooked, I turn off the stove and let it sit in the pan. Next add your zucchini “noodles” to the other veggies and stir it all up to mix it together and get the zucchini warm. Pour what is left of the sauce onto the veggies and noodles. It only takes about 3-4 minutes to cook the zucchini because it is so thin.
That’s it! Plate it up and you’re done. I snapped the photo above very quickly with my iPhone because it was a Monday and I had tired and hungry kids at the table. The whole meal is done in 20 minutes or so – perfect for a weeknight!