Spring is here and Mother’s Day is this weekend. Time for a special dinner – worthy of Mom! This salmon is super easy to make and so delicious too. We are using ginger in this recipe, one of our favorite herbs.
Ginger is an immune building spice that is used all over the world. It is grown in nearly every country with a warm climate, heavy rainfall, and plenty of sunshine. In this recipe, ginger brings not only great flavor but a warmth and peppery bite to the marinade. Ginger has been celebrated for its ability to soothe gastrointestinal distress, reducing gas, cramping and especially nausea. It is so effective in treating nausea that double-blind studies have shown it to be very helpful to decrease motion sickness. It is a great choice for pregnant women as a safe, natural agent for even the most severe forms of nausea and vomiting.
To make the marinade add the tamari, honey, ginger, garlic, Sriracha and sesame oil to a zip lock bag and shake to combine. Then, place the salmon filets in the bag and set it aside for 30 minutes.
Preheat the oven to 400F. Remove the fish from the bag and discard the marinade. Place the salmon filets on an oil-sprayed sheet pan. Roast until the fish flakes easily, about 20 minutes. Sprinkle with chopped cilantro and sesame seeds. Serve with:
Whisk the ingredients together in a small bowl.
Use a peeler or a *spiralizer to create zucchini and squash noodles. Bring a pot of water to a boil, add a TB of salt and blanch the noodles for about 2 minutes. Remove, drain and season with salt and pepper and toss with chopped cilantro and sesame oil.
A *Spiralizer or “spiral vegetable peeler” is a fun kitchen gadget that will help you create long thin noodles from lots of different kinds of vegetables like zucchinis, potatoes, cucumbers, carrots, apples – even beets. We love the spiralizer in the healthy kitchen!