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Citrus Teriyaki Salmon Zoodle Salad

Introducing our Citrus Teriyaki Salmon Zoodle Salad recipe, a fresh and flavorful dish perfect for salmon lovers and health-conscious eaters alike.

This salad features grilled salmon, an excellent source of omega-3 fats for heart health. Salmon is also packed with protein, making it the ideal choice for those seeking nutritious and delicious meals.

Pair the salmon with crisp zucchini and cucumber noodles which provides a   low-carb, nutrient-packed base that's light and refreshing. These veggie noodles not only add crunch but also contribute essential vitamins and minerals to support overall well-being.

Mango adds natural sweetness to the dish and is an excellent source of vitamin C, while tangy lime juice and zest brighten up every bite. A drizzle of teriyaki sauce gives the salmon a delicious glaze, balancing savory and sweet flavors. We add juicy mango cubes to add a natural sweetness to the salad, while tangy lime juice and zest lend a refreshing citrusy kick to every bite.

With just a touch of crushed red pepper for a more spicy kick and fresh green onions and cilantro for a burst of freshness, this salad is a satisfying and wholesome meal for lunch or dinner. Try this Citrus Teriyaki Salmon Zoodle recipe today and be amazed at what you can make with healthy ingredients.

Prep Time:  11  minutes   |    Cook Time:  4 minutes   |    Total Time:  15  minutes   |    Servings:  4

Ingredients:

  • 2 medium zucchini
  • 1 medium cucumber
  • 1 mango, diced
  • 1 lime, zested and juiced
  • 1/4 cup plus 1 tablespoon  Burman’s Teriyaki Sauce, divided
  • 1/4 teaspoon  Stonemill  Crushed Red Pepper
  • 1/2 teaspoon ground  Stonemill  Sea Salt grinder, plus additional to taste
  • 2 stalks green onion, sliced
  • 2 tablespoons chopped cilantro, plus additional for garnish
  • 24 ounces Fresh Atlantic Salmon
  • 2 tablespoons  Carlini  Pure Olive Oil
  • Stonemill  Ground Black Pepper, to taste

Directions:                                   

  1. Using a spiralizer, make noodles from the zucchini and cucumber.  
  2. To a medium sized bowl, add zucchini, cucumber, mango, lime zest and juice, 1 tablespoon teriyaki, red pepper flakes 1/2 teaspoon salt, green onions and cilantro. Toss to coat and reserve.
  3. Pat the salmon dry with a paper towel. Cut  into 2-inch cubes. Seasonal with salt and pepper.                                                     
  4. In a nonstick skillet, heat oil over medium high heat. Add salmon and cook for 1-2 minutes on one side. Turn over and cook 1 minute, then add remaining 1/4 cup teriyaki sauce, cooking an additional 1 minute or until done, spooning the sauce over the salmon to glaze.                                                                                                                                                                                                  
  5. Divide "noodles" into 4 bowls and top with salmon and garnish with cilantro.

Recipe Courtesy of Chef Leign An, ALDI Test Kitchen