Miso Salmon with Zucchini Noodles

WHAT YOU NEED

For the Salmon:

  • 2 salmon fillets, 4.5 oz.
    (130g) each
  • 2 tbsp. miso paste
  • 2 tbsp. honey
  • ¼ cup (60ml) tamari, or soy
    sauce
  • 2 tbsp. ginger, grated
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. sesame oil
  • 2 tsp. sesame seeds

For the Noodles:

  • 14 oz. (400g) zucchini
    noodles
  • 6 radishes, sliced
    2 tsp. sesame oil
  • 2 tsp. ginger, grated
  • 1 tsp. honey
  • 2 tbsp. soy sauce
  • juice of 1 lime

WHAT YOU NEED TO DO

Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 mins.

In the meantime, place the zucchini noodles and sliced radish in a bowl. Mix all the ingredients for the dressing and pour over the salad. Mix well and refrigerate until serving.

Preheat oven to 350F (180C).

Place the salmon in an oven proof dish and pour some of the marinade over it. Bake for 12 mins and then turn the broiler on for about 2-3 mins to brown the top. Check often to avoid burning.

Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve.

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