Sometimes you pick the ingredients, but sometimes they pick you. That was the case with this light lunch. I really wanted some grilled salmon. One thing led to another and I had Asian- marinated salmon and spiralized zucchini and bell pepper in front of me. I threw the salmon on the grill, whipped up a simple Asian vinaigrette, and had myself a yummy salad.
Here's what you'll need:
For the marinade:
-1 tbsp rice wine vinegar
-1 tbsp sesame oil
-1 tsp sriracha
-2 tbsp Braggs liquid aminos (or soy sauce if you prefer)
-1/8 tsp ginger powder (if you have fresh ginger, feel free to use it instead)
-1/2 clove of garlic
-1/4 tsp sesame seeds
For the dressing:
-1 tbsp Braggs liquid aminos (or soy sauce)
-1 tbsp rice wine vinegar
-1/2 tsp sesame oil
-1/2 tsp light agave nectar
-1 clove of garlic
-sriracha to taste (I used about 1/2 tsp)
-1/2 lb of salmon (cut into 2 1/4 pieces)
-1 zucchini, spiralized
-1 red bell pepper, spiralized
Instructions:
1) Combine all of the marinade ingredients in a bowl or plastic bag. Marinade the salmon in the bag or bowl in the refrigerator for at least 30 minutes.
2) Once fully marinated, grill the salmon for about 4-5 minutes per side.
3) Mix together the dressing ingredients.
4) Separate the spiralized zucchini and pepper into two bowls (half of each per bowl). Split the dressing between the two bowls and mix.
6) Top each bowl with a piece of salmon, and enjoy!
I hope you enjoy this as much as I did! Let me know what you think in the comments below, and feel free to subscribe!