TERIYAKI SALMON WITH COURGETTE NOODLES

Ingredients

• Coconut oil

  1 tbsp or 14g

• Atlantic salmon

  Fish, wild, raw

  1 fillet or 396g

• Onions

  Sweet, raw

  2 onion or 662g

• Ginger

  Spices, ground

  10g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tbsp or 36g

• Honey

  1 tbsp or 21g

• Rice wine vinegar

  1 tbsp or 15g

• Tomatoes

  Red, ripe, cooked

  1 medium or 123g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Heat half of the coconut oil in a frying pan over a medium to high heat. When the oil is melted and hot, slide in the salmon and fry for 2– 3 minutes on each side or until lightly browned and almost cooked through. Meanwhile, mix together the spring onions, ginger, soy sauce, honey and vinegar to make a teriyaki sauce. Pour this into the pan with the salmon and let it bubble up, then remove the pan from the heat. In another frying pan, heat the remaining coconut oil over a high heat. Tumble in the tomatoes and stir-fry for 1 minute. Gently add the courgette noodles and lightly toss for 1 minute just to warm through. Plate up the noodles and tomatoes, then top with the teriyaki salmon. Finish with a little drizzle of sesame oil.