Honey-Ginger Salmon w/ Veggie Noodles Recipe

Honey-Ginger Salmon with Veggie Noodles Recipe for Two

Serves

Total Time

25 minutes

Ingredients

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

Directions

In 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.
Preheat oven to 425°F.
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.
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 when the flesh is opaque and can be flaked with a fork.
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.
Turn off heat, add cabbage and sauce and mix to coat all veggies.
Plate veggie noodles, top with salmon and serve.

By: Lani Jacobs-Banner