Spiralized broccoli and carrot “noodles” add great texture and flavor to this nutritious teriyaki salmon. The soy, ginger and honey provide great flavor to the broth and infuse the salmon with moistness while the “noodles” soak up the delicious sauce. If you can’t find broccoli with stems in the produce section, you can use zucchini instead.
cost per recipe: $11.55
The price is determined by the national average.
cloves garlic, crushed
teaspoons grated peeled ginger root
tablespoons rice wine vinegar
tablespoons reduced sodium soy sauce
tablespoons sesame oil
salmon fillet (about 1 pound)
ounces broccoli stems, spiralized using blade with medium holes (about 3 cups)
ounces carrot, peeled and spiralized using blade with medium holes (about 3 cups)
cup Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
Stir the garlic, ginger, vinegar, soy sauce and honey in a small bowl. Set aside 3 tablespoons soy sauce mixture in a separate bowl (for coating the fish). Reserve the remaining soy sauce mixture. Brush the fish with the 3 tablespoons soy sauce mixture and discard any left over.
Heat 1 tablespoon sesame oil in a 12-inch nonstick skillet over medium heat. Add the fish and cook for 6 minutes or until lightly browned on both sides and cooked through. Remove the fish from the skillet, cover and keep warm in the oven at 200°F.
Wipe the skillet clean. Add the remaining sesame oil and heat over medium heat. Add the vegetable noodles and cook for 3 minutes. Add the reserved soy sauce mixture and broth and cook for 3 minutes or until the vegetable noodles are tender. Season to taste. Serve the salmon over the vegetable noodles.