Recipes that are all gluten & dairy free
Sesame Salmon with Broccoli over Butternut Squash Noodles
Recipe by Inspiralized
Ingredients
- 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
Directions
- 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 sesame 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.
Serving Size
2 servings
Posted To: Entree