Ginger Garlic Zucchini with Salmon

Another great alternative to pasta. 

 I was very excited to receive a spiralizer attachment for my Kitchen Aid stand mixer for Christmas. I already had a basic spiralizer (pictured below), which can be purchased for $10-20 on Amazon or at any kitchen store, but this would  make it easier to make larger batches. It was very easy to use and made perfectly curled zoodles. They even inspired my toughest critic, a very picky 5 year old, to finish his entire helping and ask for seconds!

spiralizer.jpg

The entire recipe is fairly quick to make and you can speed up the process by skipping the egg or buying the zoodles already prepared (see below).

1.5-2 lbs salmon, cut into 1”  pieces
2 tbsp gluten-free tamari sauce
1 tbsp water
1 tbsp sesame oil
1 tbsp pasture butter
2 pasture eggs, beaten
1 tbsp avocado oil
¼ tsp garlic, minced
¾ cup shiitake mushrooms
½ cup baby bella mushrooms
Sea salt and pepper, to taste
4 large zucchini

Preheat oven to 400 degrees.
Mix the tamari and sesame oil in a shallow dish.
Cover the salmon with the oil mixture and allow to marinade for at least 5 minutes.
Bake the salmon for 10-15 minutes or until fully cooked.
Heat the butter in a skillet over medium heat.
Add the eggs cook fully.
In a large skillet add the avocado oil and heat on medium.
Add in the garlic and ginger and cook for 30 seconds.
Add the mushrooms and season with salt and pepper.
Add the zucchini noodles and cook for 3 minutes or until just starting to soften. Do not overcook.
Transfer noodle mixture to large bowl.
Fold in salmon and eggs.

Serves 4

Adapted from Inspiralized