“If you don’t have a spiralizer, make the zucchini noodles by using a peeler to create long thin ribbons of zucchini, which you can then stack up and slice with a knife into noodle-like strips.”
“Heat half of the coconut oil in a frying pan over medium to high heat. When the oil is melted and hot, slide in the salmon and fry for 2–3 minutes on each side or until lightly browned and almost cooked through.
Meanwhile, mix together the scallions, ginger, soy sauce, honey and vinegar to make a teriyaki sauce. Pour this into the pan with the salmon and let it bubble up, then remove the pan from the heat.
In another frying pan, heat the remaining coconut oil over high heat. Tumble in the tomatoes and stir-fry for 1 minute. Gently add the zucchini noodles and lightly toss for 1 minute just to warm through.
Plate up the noodles and tomatoes, then top with the teriyaki salmon. Finish with a little drizzle of sesame oil.”
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 393 | ||
Calories from Fat: 134 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 1034.9mg | 36 % | |
Potassium 1039.1mg | 27 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 13.6g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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