Sriracha Salmon with Sesame Zucchini Noodles + Miso Cauliflower

Category, , , ,

You can eat any of these items separately or all together as a complimentary meal! I use the cauliflower in Asian flavored tacos when I have leftovers and top the zucchini noodles with a protein for lunch the next day!

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
For the Miso-Roasted Cauliflower
 1 cauliflower, cut into florets
 2 tbsp miso paste
 1 tsp Chile paste (it can be found in a tube in the produce aisle. Can't find it? Buy chili oil + use 1 tsp instead)
 2 tbsp sesame oil
 2 tbsp rice wine vinegar (sometimes referred to as Mirin)
 1 tbsp Bragg's or coconut aminos
 2 tbsp cilantro, chopped
 3 scallion tops, chopped
 2 lime wedges, to squeeze over
For the Sriracha Salmon
 1 lb wild salmon filet
 ⅓ cup Bragg's or coconut aminos
 2 tbsp Sriracha sauce
 ½ cup honey
 2 tbsp lime juice
 1 tbsp garlic, minced
 1 tbsp ginger, minced
 2 tbsp sesame seeds, to garnish
 lime wedges, to garnish
 scallions, to garnish
For the Sesame Zucchini Noodles
 4 cups spiraled zucchini noodles; I buy them prepared to save me the steps!
 2 tbsp sesame oil, mixed in before lightly sautéing
 1 tbsp garlic, minced
1

Preheat the oven to 350 degrees F. Cut the cauliflower into florets + place it into a baking dish. Mix together all of the sauce ingredients, pour over + mix with the cauliflower. Bake for 25-35 minutes or until soft when forked.

2

Meanwhile, mix together the Bragg's through garlic for the salmon marinade. Let it marinate covered in the fridge for 10-15 minutes while the cauliflower cooks. I also chop the garnishes while that is taking place. Spray or add some sesame oil to a large skillet over medium heat. Sear the salmon for 2 minutes/side, then cover and cook for 4-5 minutes or until opaque,

3

At the same time, in a different skillet over medium heat, sauté the garlic/sesame oil coated zucchini noodles for 3-4 minutes or until soft.

Ingredients

For the Miso-Roasted Cauliflower
 1 cauliflower, cut into florets
 2 tbsp miso paste
 1 tsp Chile paste (it can be found in a tube in the produce aisle. Can't find it? Buy chili oil + use 1 tsp instead)
 2 tbsp sesame oil
 2 tbsp rice wine vinegar (sometimes referred to as Mirin)
 1 tbsp Bragg's or coconut aminos
 2 tbsp cilantro, chopped
 3 scallion tops, chopped
 2 lime wedges, to squeeze over
For the Sriracha Salmon
 1 lb wild salmon filet
 ⅓ cup Bragg's or coconut aminos
 2 tbsp Sriracha sauce
 ½ cup honey
 2 tbsp lime juice
 1 tbsp garlic, minced
 1 tbsp ginger, minced
 2 tbsp sesame seeds, to garnish
 lime wedges, to garnish
 scallions, to garnish
For the Sesame Zucchini Noodles
 4 cups spiraled zucchini noodles; I buy them prepared to save me the steps!
 2 tbsp sesame oil, mixed in before lightly sautéing
 1 tbsp garlic, minced

Directions

1

Preheat the oven to 350 degrees F. Cut the cauliflower into florets + place it into a baking dish. Mix together all of the sauce ingredients, pour over + mix with the cauliflower. Bake for 25-35 minutes or until soft when forked.

2

Meanwhile, mix together the Bragg's through garlic for the salmon marinade. Let it marinate covered in the fridge for 10-15 minutes while the cauliflower cooks. I also chop the garnishes while that is taking place. Spray or add some sesame oil to a large skillet over medium heat. Sear the salmon for 2 minutes/side, then cover and cook for 4-5 minutes or until opaque,

3

At the same time, in a different skillet over medium heat, sauté the garlic/sesame oil coated zucchini noodles for 3-4 minutes or until soft.

Sriracha Salmon with Sesame Zucchini Noodles + Miso Cauliflower
IngredientsDirections