Nutritional Wisdom with Carly Pollack

Sesame Salmon with Broccoli over Butternut Squash Noodles


2 6oz fillets salmon, wild
1 1/2 cup broccoli florets
1/2 medium butternut squash, spiralized into noodles
1 tbsp coconut oil
2 cloves garlic, minced
1 tsp minced ginger
1 tsp white sesame seeds
1/8 cup coconut aminos
1 tsp sesame oil
1/2 tsp fish sauce
1 1/2 tbsp raw, local honey
3/4 tsp arrowroot powder
1 tsp black sesame seeds
1/8 cup coconut aminos
1 tbsp sesame oil
sea salt, to taste
black pepper, to taste
3 tsp white sesame seeds

Preheat the oven to 400 degrees. Steam broccoli and set aside. Place the salmon filets in a large bowl with 1/8 cup coconut aminos, 1 tbsp sesame oil, sea salt, black pepper and 3 tsp white sesame seeds and refrigerate for 5 to 10 minutes. Take the butternut squash noodles and spread them out on a baking tray. Drizzle lightly with grapeseed oil, season with salt and pepper and set aside. Remove the salmon filets from the marinade and place onto a baking tray. Bake for 15 minutes. Five minutes into baking the salmon, place in the butternut squash noodles and bake for 5 to 7 minutes or until noodles soften. Set aside. Place a large saucepan over medium heat and add in the coconut oil. Once the oil heats, add in the garlic and ginger and cook for 30 seconds. Then, add in the fish sauce, honey, coconut aminos and sesame oil. If you like a thicker sauce, then add in the arrowroot powder and whisk all together to form a paste. Next, add the broccoli, sesame seeds and butternut squash noodles. Toss to combine. Divide your noodle and broccoli mixture andtop each with a baked salmon filet. Garnish with black sesame seeds.

2 Servings

Recipe Credit