For the Salmon:
- 2 salmon fillets, 4.5 oz. (130g) each
- 2 tbsp. miso paste
- 2 tbsp. honey
- ¼ cup (60ml) tamari, or soy sauce
- 2 tbsp. ginger, grated
- 2 tbsp. apple cider vinegar
- 1 tbsp. sesame oil
- 2 tsp. sesame seeds
For the Noodles:
- 14 oz. (400g) zucchini noodles (you will need a vegetable slicer that can slice zucchini into thin noodle-like strips)
- 6 radishes, sliced
- 2 tsp. sesame oil
- 2 tsp. ginger, grated
- 1 tsp. honey
- 2 tbsp. soy sauce
- juice of 1 lime
Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 mins.
In the meantime, place the zucchini noodles and sliced radish in a bowl. Mix all the ingredients for the dressing and pour over the salad. Mix well and refrigerate until serving.
Preheat oven to 350F (180C).
Place the salmon in an oven proof dish and pour some of the marinade over it. Bake for 12 mins and then turn the broiler on for about 2-3 mins to brown the top. Check often to avoid burning.
Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve.
(Serves 2) Nutrition per serving: 496 kcal / 30g Fat / 27g Carbs / 29g Protein