Asian Salmon Zucchini Noodle Bowl with Carrots & Sugar Snap Peas

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Step 1

Wash the fresh produce.

Step 2

Peel and mince or grate the ginger. In a shallow dish, whisk together the ginger, soy sauce, vinegar, and sesame oil.

Step 3

Place the salmon flesh-side down in the marinade and turn a few times to coat.

Step 4

Heat a skillet over medium heat.

Step 5

Add oil to the skillet and swirl to coat bottom. Add salmon skin-side down, reserving the marinade in the dish, and cook until skin is crispy and flesh is opaque, 3-4 minutes per side depending on thickness. Transfer to a plate and allow it to cool.

Step 6

While the salmon cooks, trim ends and, using a julienne peeler (or regular peeler), peel the carrots and zucchini into noodle-like sticks; transfer to a large bowl. Halve the peas on an angle and add to the bowl.

Step 7

Once the salmon has been removed, add carrots, zucchini, peas, and reserved marinade to the skillet. Toss and cook until the noodles have softened slightly, 2-3 minutes.

Step 8

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Trim ends and chop the green onions on an angle.

Step 9

To serve, combine noodles, peas, and avocado on a plate or in a bowl. Flake salmon over top and sprinkle with green onions and sesame seeds. Enjoy!

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