Hoisin Salmon with Zucchini Slaw.
What I love about this recipe is that it's bright and colorful, full of flavor and texture, yet still healthy... and easy! It's truly one of those all-in-one recipes where you get everything you need and want out of a meal.
Foto: Half Baked HarvestIngredients
- juice of 2 limes
- 1/4 teaspoon red pepper flakes
- 1/3 cup low sodium soy sauce
- 1/3 cup hoisin sauce
- 1 inch piece fresh ginger (peeled and chopped, 1 1/2)
- 2 cloves garlic (pressed)
- 4 salmon fillets
- 2 medium zucchini (spiralized with blade D, noodles trimmed)
- 3 scallions (thinly sliced)
- 2 carrots (peeled, spiralized with Blade D, noodles trimmed)
- 1 red bell pepper (spiralized with blade A, or thinly sliced)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon white sesame seeds (for garnish)
Steps
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Make the glaze. Place all the ingredients for the glaze in a food processor and pulse until smooth.
Place a medium skillet over medium high heat. Add the prepared glaze, reserving 1/4 cup in a small bowl. Simmer until the glaze has reduced and thickened into a syrup, about 15 minutes. Remove pan from the heat and brush the salmon with a thin layer of the thickened glaze.
Bake the salmon for 9-12 minutes or until it is opaque and flakes easily.
Meanwhile, heat a large skillet over medium-high heat. Add the zucchini, scallions, carrots and bell pepper and cook until al dente, about 3 minutes. Drain the vegetables in a colander, then return them to the skillet over high heat and immediately pour over the reserved glaze. Toss to coat with the glaze for about 1 minutes, then stir in the cilantro.
Divide the slaw between two plates and top each with a salmon fillet. Garnish with sesame seeds.
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