with bell pepper, zucchini and carrot saute
We love the layers of flavor (and color!) in these this vegetable saute that is topped with a savory marinated salmon.
- Garlic - 2 cloves, chopped
- Oil, cooking - 4 Tbsp
- Bragg's / coconut aminos - 4 Tbsp
- Water - 1 Tbsp
- Honey - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Red pepper flakes - 1/2 tsp
- Salmon - 1 1/2 lb
- Carrots - 1/2 lb, thinly sliced
- Bell peppers, red - 1, chopped
- Onions - 1, chopped
- Zucchini - 1 lb, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Sesame seeds, black or white - 2 tsp
- Limes - 1, juice of
- Make marinade / dressing - Peel and chop garlic. Combine with cooking oil (the portion for the marinade), aminos, water, honey, sesame oil, vinegar and red pepper flakes. (Can be done up to 5 days ahead)
- Marinate salmon - Combine salmon with half the marinade (reserve the other half for dressing). Marinate for 30 minutes and up to 1 day. (Can be done 1 day ahead)
- Carrots / Bell peppers / Onions - Prep as directed. Store carrots in one container. Combine bell peppers and onions and store together. (Can be done up to 5 days ahead)
- Zucchini - Chop zucchini. (Can be done up to 2 days ahead)
- Heat a nonstick pan over medium-high heat. Add first part of cooking oil (for salmon / vegetables). Remove salmon from marinade (discard marinade) and place flesh-side down in heated pan. Sear salmon on both sides, 2 to 3 minutes. Lower heat to medium, cover pan loosely with foil and cook for another 4 to 8 minutes, depending on thickness of salmon and desired level of doneness.
- While salmon finishes cooking, heat a wok or skillet over medium-high heat. Add second part of cooking oil (for salmon / vegetables) and then carrots to heated oil. Saute until carrots are beginning to turn tender, 3 to 4 minutes.
- Add zucchini to carrots and continue cooking until zucchini start to brown, 2 to 3 minutes.
- Add bell peppers and onions and saute until soft, 2 to 3 minutes more. Pour reserved half of dressing and sesame seeds over vegetables and toss to combine.
- Serve salmon over vegetables and finish with fresh lime juice. Enjoy!
Will use less garlic next time, but just a personal preference.0 Helpful
Very good. I doubled the recipe and used four pieces of salmon. Sooooo good!!!0 Helpful
This recipe just needed 'more.' More salmon, and double (if not triple) the sauce. Had things been more proportional, the flavor would've been fine. Recipe made enough soba noodles, and there was plenty of carrots and edamame, but everything was a little too bland given sauce and salmon limits.0 Helpful
We doubled the sauce and baked the salmon as others suggested.0 Helpful
I really liked this! Don't skimp on salmon. I also used the noodle base for 4-year-old as leftovers with other things like chicken, broccoli, etc.0 Helpful
This was good, especially the salmon marinade. I would however double the sauce next time as it wasn't enough. I would also bake the salmon in the oven vs. stovetop, because the honey in the marinade made it burn too quickly in the pan.0 Helpful