Well, it only took me slightly under two years to get my second recipe up here! I guess that is what grad school will do to you. Regardless, it has arrived (thankful for Spring break!).

As the sun begins to come out more and the days get longer and warmer, I wanted to create a meal that felt light and summery, while still keeping some warmth to get us through some of these rainy April evenings. And you guys, this is it. It is so good.

spicy hoisin salmon and sesame zoodle salad.png

This has become one of my go-to dishes for entertaining, a quick dinner for one, or just when I am craving this wonderful combination of tastes! The heat from the salmon perfectly balances the cool, crisp textures of the veggie salad; and the Asian inspired flavors fit so well together in this light, but hearty dish.

Salmon is such a great lean protein that is high in Omega-3 fatty acids (wild-caught will have more than farmed!), which have great cardiovascular benefits and help in lowering blood pressure. These fatty acids are also essential for brain health and help protect our bodies joint from everyday wear-and-tear (along with so many other benefits). But, I think my favorite fact about salmon is how high it is in B-12, a vitamin that is lacking in many diets and is so important in many biological reactions. When served alongside this plethora of antioxidant-containing veggies, you create one delicious and healthy meal!

I like to get my marinade mixed up first so I can have the salmon soak up as much of that delicious flavor as possible. The sweetness of the hoisin plays so well with the ginger, chili, and garlic, and is all brightened up by a bit of fresh lemon juice. All of these together against the delicate, mild salmon create a sweet, savory, and spicy balance in this mouth-watering dish.

While the salmon is marinating, I get to work on the salad. First mixing up the sesame dressing, and then prepping all of the vegetables to be combined together. I have found that using many of my plethora of kitchen gadgets (I have a bit of a problem when it comes to buying these!) helps move this process along, especially when making the zucchini noodles (or zoodles)! I use a spiralizer for the zucchini, hand slice the bell pepper and green onion, use a julienne peeler for the daikon, and a normal peeler for the carrot ribbons.

Then, I combine everything together and mix it all up! The salad can then be set aside in the fridge to really absorb the dressing and meld all those wonderful flavors together. While the salad is resting, the salmon can be placed in the oven and baked to a perfect flaky, moist consistency.

Once the salmon is done cooking, allow it to rest for 5 mins before serving along side the salad for a wonderful beginning of spring meal!

Spicy Hoisin Salmon & Sesame Zoodle Salad

Ingrediens:

For the Salmon:

2 1/2 tablespoons tamari (or soy sauce)
2 tablespoons hoisin sauce
1.5 teaspoons chili garlic sauce
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon fresh ginger, grated
1 garlic clove, minced
1 tablespoon extra virgin olive oil
2 (4 ounce) salmon fillets (or one larger fillet)

For the Salad:

2 tablespoons toasted sesame oil
2 tablespoons tamari (or soy sauce)
1 tablespoon hot chili oil
1 tablespoon balsamic vinegar
1 tsp rice wine vinegar
1/2 to 1 tablespoon honey (depending on taste preference)
1 large zucchini, spiralized
1/4 cup orange bell pepper, sliced
1/4 cup red bell pepper, sliced
1/4 cup green onions, sliced (can use white and green parts)
2 rainbow carrots, ribbonned
1/2 cup daikon radish, julienned
1 tbsp sesame seeds, toasted

Directions:

1. In a glass bowl, prepare marinade by mixing the tamari, hoisin sauce, chili garlic sauce, lemon juice, ginger, garlic, and olive oil.

2. Place salmon fillets in an 8-by-8-inch glass baking dish and cover with the mixed marinade.

3. Place salmon in refrigerator and marinate, turning occasionally.

4. Preheat oven to 400° F (205° C).

5. In another glass bowl (or mason jar!), mix the dressing for the salad by combining the sesame oil, tamari, hot chili oil, balsamic vinegar, rice wine vinegar, and honey.

6. Prepare all the vegetables for the salad as designated and combine in a large bowl. Pour dressing over and mix using tongs. Place in refrigerator to sit while cooking salmon.

7. Remove salmon from the refrigerator and bake in pre-heated oven for 20-25 minutes (depending on the size of your fillets).

8. When salmon is cooked, pull out of the oven and let sit on stove top for 5 minutes.

9. While salmon is resting, remove salad from the refrigerator and add the toasted sesame seeds, giving it one last toss to ensure even coating of the dressing.

10. Serve salmon and salad together.

Makes: 2 servings salmon, 4 servings salad

Time: 1 hour