Recipe: Miso Salmon with Courgetti
Weβre huge fans of this delicious Miso Salmon and Courgetti dish at LOKfit. This recipe is gluten-free, dairy-free, and perfectly balanced with protein, fats, and carbs. Enjoy!
This dish contains 496 calories, 30g fat, 27g carbs and 29g of protein.
Ingredients (serves 2):
For the Salmon:
Salmon Fillets: 2 pieces, 130g each
Miso Paste: 2 tbsp.
Honey: 2 tbsp.
Tamari (or Soy Sauce): 60ml
Grated Ginger: 2 tbsp.
Apple Cider Vinegar: 2 tbsp.
Sesame Oil: 1 tbsp.
Sesame Seeds: 2 tsp. (for garnish)
For the Courgetti:
Courgette: 400g
Radishes: 6, sliced
Sesame Oil: 2 tsp.
Grated Ginger: 2 tsp.
Honey: 1 tsp.
Tamari (or Soy Sauce): 2 tbsp.
Lime Juice: from 1 lime
What you need to do:
In a bowl, combine miso paste, honey, tamari, grated ginger, apple cider vinegar, and sesame oil to create the marinade.
Coat the salmon fillets in the marinade, ensuring they are thoroughly covered. Refrigerate for at least 20 minutes to allow the flavours to infuse.
In a separate bowl, grate or spiralize the courgette and add the sliced radishes.
Mix sesame oil, grated ginger, honey, soy sauce, and lime juice to make the dressing.
Pour the dressing over the courgetti and radishes, toss well, and then refrigerate to chill.
Preheat your oven to 180Β°C.
Place the marinated salmon in an oven-safe dish, and pour some leftover marinade over the top.
Bake for 12 minutes, then switch the oven to broil for an additional 2-3 minutes to achieve a nicely browned top. Monitor closely to avoid burning.
To serve, arrange the chilled courgetti on plates, place the salmon alongside the noodles and garnish with sesame seeds for an extra touch of flavour and texture.
This Miso Salmon with Courgetti provides a hearty, balanced meal. The zesty, savoury flavours of the miso and ginger perfectly complement the fresh, crisp texture of the courgetti making this dish a delightful option for any dinner. Give it a try and bring a touch of gourmet to your healthy meal plan!
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