This zucchini noodle bowl is a gentle easing in into a cooking routine. I just returned from a very long vacation visiting family in the US and afterwards an all-inclusive resort in Mexico. I truly pulled the plug out as I didn’t come up with a single recipe idea except recreating refried beans and tacos from the restaurant. My days consisted of kids taken care of in a kid’s club (they loved it and we couldn’t pull them out of there), reading a book in a bean bag chair on a beach, watching passing by clouds/birds/people and sipping on ice club soda, white wine and green juice.
I read a few books which hasn’t happened for years (in a hammock for sure!), built one sand castle and worked out with no pressure of time. An all-inclusive resort is the only way I unplug from technology, wallet and reality. If you are wondering where we stayed, it was Catalonia Riviera Maya. It was our second time and we are going back next year. Best resort for “handicapped” people with small kids and their wallet!
Coming back to reality was beyond hard. The time change, sick me + kids and just reality made my brain toasted. I went grocery shopping and couldn’t think straight for a second what I’m cooking. I still have no idea what we are eating tomorrow. I literally went on a whim and was surprised to see my cart green and clean as always. Another proof clean eating is a lifestyle, not a diet but rather a habit forever.
While I was gone, Microplane had sent me their new spiralizer and improved grater/zester which I’m giving away below (Canadians only). I couldn’t wait to get my hands on them plus I just couldn’t think of any more tacos, guacamole and beans. So, I thought to go completely different direction and make an Asian dish.
The only spiralizer I owned before was in a mandoline. I have heard good things about Paderno but it is twice more money and bulky. I want a small tool that is easy to clean and doesn’t take a lot of space. This one worked quite well although I have tried it only with zucchini. There was some leftover zucchini in the centre which I ate as I love raw zucchini.
This zucchini noodle bowl recipe is very simple and uses only soy sauce, rice vinegar and garlic for seasonings. I always thought Asian dishes require too many ingredients. About a month ago I tried to cook salmon this way and it was amazing. I added a bit of brown rice because we find just veggies and protein is not enough for dinner, for any of us. I love dinners with a lot of veggies and a bit of complex carbs otherwise I am hungry at 9PM. So, this was perfect and in under 30 minutes. You can leave rice out if you wish. Enjoy!
The giveaways is for 1 (one) set of Microplane spiralizer + grater/zester. Open to Canadian residents only. Please enter below.a Rafflecopter giveaway
- 1/2 cup brown rice, uncooked*
- 6 x 5-6 oz salmon fillets (we like with crispy skin)
- 5 tbsp soy sauce (I used Bragg's Liquid Aminos)
- 3 tbsp rice vinegar
- 1 small garlic clove, crushed
- 3 large zucchini
- 3 cups snap peas
- 1 tbsp + 1 tsp sesame oil
- 2 tbsp water
- 2 - 3 handfuls baby spinach
- 1/2 tbsp sesame seeds
- 3 green onion sprigs, chopped
- Cook rice as per package directions (if using) and set aside.
- In a shallow dish, mix 3 tbsp soy sauce, 2 tbsp rice vinegar and garlic. Add salmon and turn fillets a few times to coat leaving flesh side down to marinate for 10 minutes or so. In the meanwhile, make zucchini noodles using a spiralizer) and coarsely chop snap peas.
- Preheat large non-stick skillet (I now use ceramic Ozeri) on medium heat and spread to coat 1 tsp sesame oil. Add salmon in batches (discard marinade) and cook for 4 - 5 minutes or until golden crispy on each side. Transfer onto platter and set aside.
- To the same skillet, add water, remaining sesame seed oil and snap peas. Cook for a few minutes until cooked but still crispy, stirring once. Add zucchini noodles, rice (if using), remaining soy sauce and rice vinegar, and spinach. Stir and remove from heat. To serve, place zucchini noodles in a bowl with salmon on top, sprinkle with sesame seeds, green onions and serve hot.
*Skip for a lighter dish.
Servings Per Recipe: 6
Amount Per Serving = approx. 1 1/2 cups veggies & rice + 1 salmon fillet
Total Fat: 14.7 g
Cholesterol: 94.0 mg
Sodium: 652.8 mg
Total Carbs: 22.3 g
Dietary Fiber: 5.1 g
Protein: 38.3 g
WW Points+: 9
Disclosure: I received free product and was not asked or compensated to review it. All opinions are truly what I think of a product that I like otherwise I don’t even mention it.