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Vietnamese Salmon Zucchini Noodle Salad

Gluten-Free Vietnamese Salmon Zucchini Noodle Salad

Name: Gluten-Free Vietnamese Salmon Zucchini Noodle Salad
Total time: 25 min
Yield: 1
Cuisine: Vietnamese
Ingredients: 150 g salmon fillet, skin-on, pin bones removed; 120 g zucchini, spiralized into noodles; 60 g carrot, cut into thin ribbons; 70 g cucumber, cut into thin ribbons; 2 scallion greens, thinly sliced; 1 tsp fresh ginger, finely grated; 1 tbsp olive oil; 1.5 tbsp coconut aminos; 20 g fresh pear, finely grated; 1 tbsp water; ¼ tsp fine salt; 1 tbsp fresh cilantro leaves, roughly chopped

Crisp-skinned salmon tops cool cucumber, carrot ribbons and tender zucchini noodles, with a savory ginger-pear dressing and charred scallions.

Fits Celiac, AIP, Hashimoto's and 16 more diets

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25 mintotal

1servings

12ingredients

Ingredients

150 g salmon fillet, skin-on, pin bones removed
120 g zucchini, spiralized into noodles
60 g carrot, cut into thin ribbons
70 g cucumber, cut into thin ribbons
2 scallion greens, thinly sliced
1 tsp fresh ginger, finely grated
1 tbsp olive oil
1.5 tbsp coconut aminos
20 g fresh pear, finely grated
1 tbsp water
¼ tsp fine salt
1 tbsp fresh cilantro leaves, roughly chopped

Method

Salt salmon, then sear skin-side down until crisp and deeply browned.
Flip and cook until the centre reaches 145°F/63°C.
Warm zucchini noodles briefly until just tender; set aside.2 min timer
Char scallion greens in the salmon pan until marked and fragrant.
Warm ginger in oil; add aminos, pear and water, reducing until coating.2 min timer
Toss vegetables with dressing and cilantro; top with salmon and serve.

Why it works

Celiac disease: Gluten-free coconut aminos season the salmon and vegetables without grain noodles.
Acid reflux (GERD): No citrus, tomato, chili or mint; ginger and scallion greens season the bowl.
Wheat allergy: Vegetable noodles and coconut aminos keep wheat out of the bowl.
Soy allergy: Coconut aminos season the dressing without soy.
Milk allergy: Salmon, vegetables and olive oil keep dairy out.
Gluten-free: Vegetable noodles and coconut aminos keep gluten-containing grains out.
Paleo: Salmon, vegetables, herbs, olive oil and coconut aminos make the bowl without grains or legumes.
Keto: Salmon, cucumber, zucchini and herbs lead, with no noodles or added sugar.
Low-GI: Salmon and crunchy vegetables anchor the bowl, with pear in the dressing.
Anti-inflammatory: Salmon, olive oil, ginger and fresh herbs carry the flavour.
No spicy food: Ginger and fresh herbs season the bowl without chili heat.
No red meat: Salmon is the only main protein.

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