Almond Ginger Thai Zoodle Salad with Sweet Chili & Lime Salmon

This Almond Ginger Thai Noodle Salad and Sweet Chili Salmon plate is filled with an array of flavors. It will leave you full yet wanting more.

Inroduction

About this Recipe

By: Caitlin Greene

It always amazes me how versatile zucchini can be. I love making “zoodles” out of them and pairing them with a simple sauce and a side of protein like salmon, one of my top favorites. You do not need a lot to make a filling and flavorful meal.

For this Almond Ginger Thai Zoodle Salad and Sweet Chili and Lime Salmon, you will need:
-wild salmon, fresh or frozen
-limes
-honey
-tamari soy sauce
-sesame oil
-zucchini noodles
-carrot noodles
-cabbage
-roasted cashews
-almond butter
-dairy free yogurt
-coconut aminos
-maple syrup
-ground ginger,
-garlic
-Red pepper flakes

How do you make this Almond Ginger Thai Zoodle Salad and Sweet Chili and Lime Salmon?
First, combine the lime juice, honey, tamari soy sauce, and sesame oil in a bowl and marinate it with the salmon.
Then, heat a skillet with oil over medium high heat. Sear the top of the salmon for about 1-2 minutes and transfer the salmon to the oven for about 5-7 minutes depending on the thickness. Once ready, remove the salmon from the oven and set aside.

To make the sauce, combine the almond butter, yogurt, lime juice, coconut aminos, tamari soy sauce, maple syrup, ground ginger, sesame oil, minced garlic, salt, pepper, and red pepper flakes to taste. Mix until well-combined.

Finally, toss the zucchini noodles with the carrot noodles, cabbage, crushed roasted cashews with the sauce. Serve with the salmon and enjoy!

Yield: 1

Almond Ginger Thai Zoodle Salad with Sweet Chili & Lime Salmon

Instructions

Preheat oven to _______

  1. Combine the lime juice, honey, tamari soy sauce, and sesame oil in a bowl and marinate it with the salmon.
  2. Heat a skillet with oil over medium high heat. Sear the top of the salmon for about 1-2 minutes. Transfer the salmon to the oven for about 5-7 minutes depending on the thickness. Once ready, remove from oven and set aside.
  3. To make the sauce, combine the almond butter, yogurt, lime juice, coconut aminos, tamari soy sauce, maple syrup, ground ginger, sesame oil, minced garlic, salt, pepper, and red pepper flakes to taste. Mix until well-combined.
  4. Toss the zucchini noodles with the carrot noodles, cabbage, crushed roasted cashews with the sauce. Serve with the salmon and enjoy!

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