By Wesley Perrett
TERIYAKI SALMON WITH COURGETTE NOODLES
4 steps
Cook:15min
If you don't have a spiralizer, make the courgette noodles by using a peeler to create long thin ribbons of courgette, which you can then stack up and slice with a knife into noodle-like strips.
Updated at: Thu, 17 Aug 2023 06:39:18 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories742.2 kcal (37%)
Total Fat45.8 g (65%)
Carbs32 g (12%)
Sugars26.2 g (29%)
Protein55.8 g (112%)
Sodium1299.4 mg (65%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Heat half of the coconut oil in a frying pan over a medium to high heat. When the oil is melted and hot, slide in the salmon and fry for 2-3 minutes on each side or until lightly browned and almost cooked through.
Step 2
Meanwhile, mix together the spring onions, ginger, soy sauce, honey and vinegar to make a teriyaki sauce. Pour this into the pan with the salmon and let it bubble up, then remove the pan from the heat.
Step 3
In another frying pan, heat the remaining coconut oil over a high heat. Tumble in the tomatoes and stir-fry for 1 minute. Gently add the courgette noodles and lightly toss for 1 minute just to warm through.
Step 4
Plate up the noodles and tomatoes, then top with the teriyaki salmon. Finish with a little drizzle of sesame oil.
Notes
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