OK so this recipe is the easiest recipe in the world. I purchased everything for it at Trader Joe’s. And when I say everything, I mean the three main ingredients it takes to make it to your plate.
I started with the salmon. I cut a larger filet in two. I seasoned it with salt and pepper then seared it in a little bit of olive oil, skin side up. I cooked it for approximately 4 minutes then turned it skin side down and cooked for an additional 3 to 4 minutes. I removed it from the pan, sprinkled it with fresh lemon juice and sesame seeds then I let it rest.
While the salmon was cooking, I washed the zucchini and cut the ends off. I placed the zucchini in my spiralizer and got myself some zoodles. I placed the zoodles in a large saute pan with a touch of olive oil and cooked them for 4-5 minutes. These babies cook super fast. Turn the heat off, then add the Carrot Ginger Miso Dressing and toss everything together until the zoodles are evenly coated.
Use a deep dish or bowl to plate this meal as the zoodles release quite a bit of water and so does the dressing.
This is a beautiful, clean, healthy and super quick dinner. I hope you enjoy it.
Trader Joe’s Shopping List:
- Carrot Ginger Miso Dressing (In the refrigerated produce area)
- 4 Medium Zucchini
- Fresh Wild Caught Salmon Filets (Meat area)
Sesame Salmon with Miso Zoodles
- 1/2 Cup Carrot Ginger Miso Dressing (or more)
- 4 Medium Zucchini
- Fresh Wild Caught Salmon Filet (2)
- Lemon Juice from 1/2 lemon
- Olive oil
- Salt and Pepper
- Black sesame seeds
- Season the salmon with salt and pepper.
- Saute the salmon in olive oil, skin side up for 4 minutes. Flip it skin side down and cook for another 3-4 minutes. Remove from heat and sprinkle with lemon juice and with black sesame seeds and allow it to rest.
- Meanwhile, spiralize the zucchini.
- Heat a good drizzle of olive oil in a large saute pan. Add the zucchini and cook for 4-5 minutes. Remove from the heat and add the dressing. Toss well.
- Plate the zoodles in a deeper dish or bowl and top with a salmon filet.
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com