This Asian Salmon Zucchini Noodle Bowl is the perfect summer lunch! Light and filling it will quickly become a favorite.
Hello bowl of deliciousness. I’m a little late to the spiralizing game but I believe this is a phenomal debut. If you’re in need of an easy summertime meal this is perfect. I see many picnic baskets filled with these noodles in my future.
If salmon isn’t your favorite you can substitute shrimp as well. If you do use the salmon be sure to not throw the skin away. It’s absolutely divine by itself and I simply pull it off before flaking the salmon and eat it like a cracker. It has tons of nutrients including omega 3’s, vitamin B, and vitamin D. If you cook it the right way it can be just as heavenly as fried chicken skin. For a perfect fillet check out the these tips from Epicurious. This is exactly how I cook my salmon if I’m wanting that crispy skin!
Asian Salmon Zucchini Noodle Bowl
- 12 ounces salmon
- Avocado oil (or coconut oil)
- Salt and pepper
- 1 large zucchini
- 1 small cucumber
- 5 green onions
- 1/4 cup cilantro
- 2 tablespoons fresh minced ginger
- 3 tablespoons sesame oil
- 1 teaspoon hot chili oil
- 4 tablespoons coconut aminos (you can sub tamari if not Paleo)
- 3 tablespoons white wine vinegar (you can sub rice wine if not Paleo)
- 1 tablespoon honey
- Pinch of salt
- 1 tablespoon sesame seeds for topping