Ingredients
Method
- Combine the soy sauce, honey, Sriracha, lime juice, ginger, and garlic in a shallow dish. Coat the salmon pieces with the marinade and refrigerate, covered, for minimum 30 minutes or up to 8 hours.
- For the zucchini noodles, combine the zucchini with spring onions in a large bowl. Whisk together the ginger, sesame oil, chilli oil (if using), tamari, vinegar, honey and salt. Pour the dressing over the zucchini noodles and mix well. Let the noodles sit while you cook the salmon.
- To make the salsa, combine the nectarines, onion, coriander, mint and lime juice. Season with salt and pepper to taste.
- When you are ready to cook the salmon, heat a large frying pan over medium-high heat and add the sesame oil. Reserve the marinade, remove the salmon and sear the pieces until coloured (approx. 1 minute on each side). Reduce heat to low and add reserved marinade. Cover and simmer until the fish is cooked through, 2-3 minutes.
- Arrange the salmon on top of the zucchini noodles. Garnish with lemon wedges, coriander leaves and sesame seeds. Serve with nectarine salsa.
More about this recipe
Leave out the Sriracha sauce for a mild version of this dish.
Nutrition per serve:
Energy 1669kJ/399Cal
Fat total 20.4g
Saturated fat 2.9g
Protein 30.2g
Carbohydrate 28.7g
Fibre 5.5g
Sodium 1558mg
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