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Sriracha Salmon Zoodle Bowls
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Sriracha Salmon Zoodle Bowls

Keyword Sriracha Salmon Zoodle Bowls
Cook Time 45 minutes
Total Time 45 minutes
Servings 2
Author Bon Appeteach

Ingredients

  • 6 oz of Salmon Divided into two
  • 1/4 cup Sriracha
  • 2 Tbsp. Coconut Aminos or soy sauce
  • 1 tsp. Fish Sauce
  • 1/2 Lime juiced
  • 1/4 tsp. Fresh Minced Ginger
  • 1 Large Zucchini spiralized (about 4 cups)
  • 1/2 cup Snap Peas, diced in half
  • 1/2 cup Red Pepper, diced small
  • 3 Green Onions diced
  • 1/4 cup Carrots, julienne cut
  • 1/4 cup Red Cabbage, julienne cut
  • 1/4 cup Edamame
  • 2 Garlic cloves minced
  • 1/4 cup Diced Peanuts or Almonds
  • 1 tsp. Sesame Oil

Instructions

  • 1. Preheat your oven to 350 degrees F.
  • 2. Place each piece of salmon over a sheet of foil.
  • 3. In a bowl, combine the sriracha, coconut aminos, lime juice, fish sauce, and fresh ginger. Whisk everything together then brush the sauce over the fish completely.
  • 4. Tightly wrap the foil over the salmon and bake in the oven for 15 minutes.
  • 5. While the salmon is baking, spiralize your zucchini and prep all of your vegetables.
  • 6. Saute the zoodles, garlic, onions, and red pepper in the sesame oil on medium heat for 3-4 minutes. Then add in the red cabbage, edamame, carrots, and pea pods. Cook until al dente and set aside into two bowls.
  • 7. Remove the salmon from the foil packet and brush with another layer of the Sriracha Sauce. Place each piece of salmon over the sauted vegetables, sprinkle with some peanuts or almonds and enjoy!