Honey-Ginger Salmon with Veggie Noodles Recipe for Two

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Salmon
2 teaspoons grated fresh ginger root
2 organic garlic cloves, minced
1⁄4 cup coconut aminos
1⁄4 cup fresh squeezed orange juice
2 tablespoons Natural Grocers Brand Raw and Unfiltered Clover Honey
2 wild salmon filets
Sauce
2 tablespoons creamy almond butter
4 tablespoons Natural Grocers Brand Organic Original Coconut Milk
2 tablespoons coconut aminos
  pinch cayenne pepper
1 tablespoon lime juice
  kosher salt, to taste
Veggie Noodles
2 teaspoons coconut oil
2 small cloves garlic, minced or pressed
2 teaspoons grated fresh ginger root
2 small beets, peeled and spiralized
2 broccoli stems, at least 6 inches in length, peeled and spitalized
2 cups thinly sliced Napa cabbage
  1. ttIn a large self-closing plastic bag, combine first 5 ingredients and mix well. Place salmon in the bag and seal tight. Turn bag gently to distribute marinade. Refrigerate 15 minutes to all day (longer for stronger flavor) turning bag occasionally.
     
  2. Preheat oven to 425°F.
     
  3. While the oven is preheating, prepare the almond butter sauce for the veggie noodles. Whisk together all the sauce ingredients in a small bowl until well combined and smooth. Cover and refrigerate until needed.
     
  4. Place fish, skin side down, on a parchment lined baking sheet. Bake for 4-6 minutes per a half inch of thickness. Fish is done with the flesh is opaque and easily flakes with a fork.
     
  5. While fish is cooking, melt coconut oil in a large skillet over medium heat. Add the ginger and garlic and sauté for about one minute. Add the beet and broccoli stem “noodles” to the pan and sauté for 3-5 minutes, until noodles are warmed through.
     
  6. Turn off heat, add cabbage and sauce and mix to coat all veggies.
     
  7. Plate veggie noodles, top with salmon and serve.

By: Lani Jacobs-Banner