Teriyaki-Ginger Salmon With Sesame Zoodles

• For the teriyaki marinade
• 2 4-6 ounce salmon filets (skinless if possible)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• 2 small garlic cloves, pressed and minced
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon Sriracha/hot sauce (be generous here if you like spice!)
• 1/4 cup diced scallions
• For the zoodles
• 2 medium zucchinis
• 1 tablespoon sesame oil
• 2 garlic cloves, finely minced
• 2 teaspoons minced ginger
• 2 tablespoons diced scallions (plus more for garnish, if desired)
• Pinch of red pepper flakes
• 4 ounces snow peas (can use more)

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil.
2. Whisk together all teriyaki marinade ingredients in a large zip-lock plastic bag. Add salmon, shake lightly to coat. Place in refrigerator for at least 15 minutes, preferably many hours or overnight.
3. While salmon marinates, spiralize your zucchini and set aside in the refrigerator.
4. Remove salmon from plastic bag and place on prepared parchment paper/foil. Pour entire marinade over fish. Bake the salmon for 15 minutes, or until fish flakes easily with a fork.
5. After the salmon has been roasting for 10 minutes, place a large skillet over medium heat and add sesame oil. Once oil heats, add garlic, ginger, scallions, and red pepper flakes. Cook for 30 seconds (or until fragrant), add snap peas and zoodles. Cook for 3-5 minutes or until noodles soften to your preference.
6. Plate each portion of zoodles, followed by a salmon filet. Distributing evenly among servings, top with remaining cooked marinade, a sprinkle of sesame seeds, and a few minced raw scallions.

marinade, salmon filets, soy sauce, rice vinegar, grated ginger, garlic, sesame oil, honey, hot sauce, scallions, zoodles, zucchinis, sesame oil, garlic, ginger, scallions, red pepper, snow peas

Taken from food52.com/recipes/38737-teriyaki-ginger-salmon-with-sesame-zoodles (may not work)