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Teriyaki Salmon with Veggie Noodles Recipe

Teriyaki Salmon with Veggie Noodles recipe


This dish is a yummy bowl of salmon with noodles made from veggies. It has a sweet and salty sauce. You make noodles from carrots and zucchini. Then, cook salmon and mix it all together. It's healthy and colorful!


1 tablespoon olive oil
4 (6 oz) salmon fillets
3 medium zucchini, turned into noodles
3 medium carrots, turned into noodles
1 (8 oz) package sugar snap peas, halved
1 tablespoon honey
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 teaspoon garlic, minced
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon sesame seeds
1 ripe avocado, sliced
2 green onions, chopped


Wash and prepare the fresh produce. Using a spiralizer or peeler, make noodles out of the zucchini and carrots. Set aside in a large bowl.
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, garlic, and honey.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4 minutes. Flip the salmon and cook for another 3 minutes or until cooked through. Remove from the skillet and set aside.
In the same skillet, add the zucchini and carrot noodles, sugar snap peas, and the soy sauce mixture. Cook for 2-3 minutes until the vegetables are slightly softened.
Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
Slice the avocado and chop the green onions.
Divide the veggie noodles among bowls. Top with the cooked salmon, avocado slices, and green onions. Sprinkle with sesame seeds and serve.

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