Christmas › Chilli-glazed Salmon with Zoodles and Nectarine Salsa
Chilli-glazed Salmon with Zoodles and Nectarine Salsa
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07/02/2022 07:1607/02/22 08:16 Australian Eastern Daylight TimeIGA Recipes – Chilli-glazed Salmon with Zoodles and Nectarine SalsaReminder – Chilli-glazed Salmon with Zoodles and Nectarine Salsahttps://www.iga.com.au/recipes/healthy-living/chilli-glazed-salmon-with-zoodles-and-nectarine-salsa/
1/3cup soy sauce
1tbsp lime juice
1tsp grated fresh ginger
2cloves minced garlic
500g salmon fillet, skin on, cut into 4cm pieces
1tbsp sesame oil
1lemon, cut into wedges
1tbsp toasted sesame seeds
2zucchini spiralized or julienned (for zucchini noodles)
2stalks spring onion, finely sliced (for zucchini noodles)
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
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.
If nectarines are not available, substitute with peaches.
More about this recipe
Leave out the Sriracha sauce for a mild version of this dish.
Nutrition per serve:
Fat total 20.4g
Saturated fat 2.9g
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